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Kale and Chickpea Salad with Tahini Sauce

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For the dressing:
3 garlic cloves
2 tablespoons of tahini
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 tablespoon maple syrup
1 tablespoon hot water
1 teaspoon onion powder
For the salad:
5 cherry tomatoes , quartered
8 ounces of canned chickpeas
1 red chili , julienned
1 red onion , chopped
4 ounces of kale
1 small cucumber , chopped
½ lettuce head
For garnishing:
black sesame seeds
white sesame seeds

Nutritional Information

360 kcal
14 g
15 g
48 g

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What is a salad without a dressing? The latter makes the familiar ingredients like cherry tomatoes, chickpeas, kale, onion, and cucumber shine in different ways. So make this dressing with tahini, maple syrup, olive oil and red wine vinegar and bring a balance between sweet, sour, and acidic elements.


  • For the dressing:

  • For the salad:

  • For garnishing:



Add the garlic, tahini, olive oil, vinegar, maple syrup, hot water, and onion powder in a hand blender cup and blend. Set aside.


Add the tomatoes, chickpeas, chili, onion, kale, cucumber, and lettuce in a bigger bowl. Season with salt, add the tahini dressing and toss everything using two spatulas.


Serve with black and white sesame seeds sprinkled on top.

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it. However, in time I kind of built on this habit and, slowly but surely, I began to turn toward the Mediterranean cuisine and, occasionally, even the Mediterranean diet. I am a curious and inquisitive person. So, pretty soon, I started trying to recreate what I’ve tasted or seen. At first, this proved to be hard work for my better half, as she supervised my new experiments. But lately, results really started to show, so wish me luck!

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