The Best  Kale Chickpea Salad


Kale chickpea salad with lemon tahini dressing is incredibly filling, so easy to make and great for meal prep too! Perfect for lunch or dinner.

Why you will love this recipe

Simple, easy to make

Delicious, healthy ingredients

20 Minutes

Vegan, Gluten Free, Dairy Free


Kale Salad – Chickpeas – Olive oil – Salt, garlic powder, Italian seasoning – Kale – Tomatoes Lemon Tahini Dressing – Tahini – Lemon juice – Water – Salt

Step 1

Drain and rinse chickpeas. Add them to a bowl with olive oil, salt, garlic powder and Italian seasoning Stir well.


Step 2

Roast chickpeas in air fryer at 375F for 15 minutes (let sit in air fryer 5 minutes after cooking).


Step 3

Chop kale - remove thick stems then chop into small pieces. Add kale to bowl.


Step 4

Slice tomatoes in half (or chop into bite size pieces for larger tomatoes).


Step 5

Make the lemon tahini dressing. Combine all the ingredients in a bowl and stir well. Let rest 5 minutes.


Step 6

Once chickpeas have cooled, assemble the salad and pour dressing over top. Be sure to stir well to coat all the kale leaves with dressing.


– Roasted red pepper – Pickled onions – Feta cheese or parmesan  – Chopped nuts – Roasted sweet potatoes – Rice or quinoa –Golden raisins, raisins, cranberries, cherries, pitted dates – Cooked protein (chicken, shrimp, salmon, tofu)

Other additions: