Kale Salad with Roasted Chickpeas and Tahini Dressing

Kale Chickpea Salad
I was browsing Instagram the other day and I saw a salad that looked so good, I knew I had to make it immediately.

Like many food photos on Instagram, this one didn’t come with a recipe. So I decided to improvise. I bought the ingredients I saw in the picture and then I roasted chickpeas the way I always do. I made tahini dressing the simplest way possible and drizzled some on top. It was a quick, easy, healthy dinner, which I needed after a week of feeling kind of crappy and using sugar to jumpstart my appetite.

My favorite part about this salad is all the textures. You have crunch from radishes and cucumbers, juicy tomatoes, crispy kale and roasted chickpeas, and soft fried egg with lacy edges. When I eat salads, I like lots of texture because it makes me forget I’m eating a salad.

You could add a little garlic powder to the tahini dressing but I omitted it. Instead, I added a squeeze of lemon juice. I’m sensitive to garlic so sometimes I just leave it out. Plus, the citrus flavor of the lemon complemented the tahini and brought out the other flavors in the dish.

So yeah. Make this salad as soon as possible. It’s a good dish for a weekend night when you don’t feel like cooking but you want something fast and easy. If you have extra chickpeas (which you probably will, unless you eat them all off the baking sheet), you can save them for the next day and add them to a savory bowl or sprinkle them on toast. The possibilities are endless.

Here’s a song I’ve been jamming out to lately. It makes me feel like I’m in Miami.

Kale Salad with Roasted Chickpeas and Tahini Dressing


for the salad:
1 can of chickpeas, drained and rinsed
1 Tbsp olive oil
pinch of flaky sea salt and pepper
3 radishes, sliced thin
1/2 European cucumber, sliced and quartered
1/2 head of kale, leaves removed and torn
1 cup grape or cherry tomatoes, sliced in half
1 egg, fried

for the dressing:
1/4 cup tahini
1/4 cup warm water
juice of half a lemon


Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Toss the chickpeas with the olive oil and salt and pepper on the baking sheet. Spread them out and then place the baking sheet in the oven. Bake the chickpeas for about 20-30 minutes, or until they’re slightly hardened, browned, and crispy.

Meanwhile assemble your salad and dressing. Toss together the kale, radish slices, cucumber, and tomatoes. Make the dressing by whisking together the tahini, water, and lemon juice in a small bowl until smooth.

Fry your egg by heating some oil in a nonstick skillet over medium high heat. Crack the egg into the skillet and cook until the whites and yolk are just set. Remove and place on the salad.

Once the chickpeas are done and slightly cooled, scatter them on the salad. Drizzle some dressing on top and sprinkle on more sea salt and pepper. Enjoy!

About Emily Wasserman

Hi! My name is Emily and I'm a writer based in St. Louis. If I was stranded on an island and could request three items of food, they would be avocados, Halloumi and chocolate croissants.
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