Kale and Chickpea Salad With Tahini Sauce







A recipe allowed in a / / / diet.

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.

Nutritional Chart

Calories: 360 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 14 g
  • 15 g
  • 48 g

Ingredients Needed for Kale and Chickpea Salad With Tahini Sauce

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

How to Make Kale and Chickpea Salad With Tahini Sauce

  1. Add the garlic, tahini, olive oil, vinegar, maple syrup, hot water, and onion powder in a hand blender cup and blend. Set aside.
  2. 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.
  3. Serve with black and white sesame seeds sprinkled on top.

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