Creamy Tahini Kale Salad with Crispy Chickpeas


This creamy tahini kale salad is one of my all time favorite salads to make. I cannot tell you how many times I've eaten this salad. It is truly that delicious.


It is incredible on it's own but I love to add a little crunch on top with some spiced crispy chickpeas. They add a nice contrast to the luscious kale salad.

Never made crispy chickpeas before?

Here is my guide: How To Make Crispy Chickpeas.


What is in the tahini dressing?

Tahini- the creamier the better

Nutritional yeast- I also like to top my salad with extra!

Lemon juice

Coconut aminos- you can substitute tamari but it yields a more pungent flavor

Apple cider vinegar

Fresh garlic- you can 1/2 tsp substitute garlic powder

Water to thin


What else do you need?

Kale

Sesame seeds- optional

The dressing will be relatively thick. That is okay that's what we want. It's meant to coat kale. Sometimes I want the dressing to be very thick and I'll add no water! If you're ever recreating it to use for something else add 1.5 to 2 tablespoons of water to thin.


Be sure to massage the dressing into the kale with your hands!


A note on kale:

I've used curly kale, dinosaur kale, and red Russian kale. They all work. My favorite to use is curly kale because the dressing gets in all the nooks and crannies.

Creamy Tahini Kale Salad with Crispy Chickpeas

Vegan | Gluten Free | Soy Free


Ingredients:

Kale Salad:

1 bunch kale, destemmed

3 tbsp tahini

4 tbsp nutritional yeast

2 tbsp lemon juice

2 tbsp coconut aminos

2 tbsp apple cider vinegar

2 cloves garlic, finely minced

Dash salt

1/2-1 tbsp water, see notes above about consistency

1/2 tbsp sesame seeds per serving


Crispy Chickpeas:

1 15oz can chickpeas

1 tbsp oil of choice

1/4 tsp paprika

1/4 tsp garlic powder

1/8 tsp cumin

Dash of cayenne

Salt to taste


Instructions:

1. Prepare crispy chickpeas by following my crispy chickpeas guide (if making).

2. Add all ingredients (minus kale) to a large bowl and whisk to combine.

3. Rinse, destem, and chop/tear kale. Add kale to bowl and massage with hands to coat. Transfer to a serving bowl, add chickpeas, sesame seeds, and a dash of black pepper if desired, and enjoy. Store leftover salad in the fridge in an airtight container.


If you make this recipe tag @vexkitchen on Instagram. I love to see your creations!

VEX Kitchen by Ivy Hageman

Asheville, NC | ivyhageman@gmail.com