Description
A vibrant tahini kale salad packed with crunchy vegetables, creamy avocado, tangy feta, and crispy chickpeas, all tossed in a bright lemon tahini dressing.
Ingredients
- 2 medium bunches curly kale, stems removed (about 6 cups)
- 2 tbsp olive oil
- Salt, to taste
- 1/2 cup feta cheese, crumbled
- 1/3 cup walnuts, chopped
- 1 cup crispy chickpeas (from 1 × 398 mL can)
- 1/4 cup green onions, sliced (about 2 green onions)
- 2.5 cups cucumber, diced
- 2 cups red bell pepper, diced
- 1 medium avocado, chopped
- 1/4 cup tahini
- 1 tbsp Dijon mustard
- 1/4 cup olive oil
- Juice of 1 large lemon (about 1/4 cup)
- 3 tsp honey
- 1 tsp white vinegar
- 1 large clove garlic, pressed
- Salt and black pepper, to taste
Instructions
- Place the kale leaves in a large mixing bowl. Add 2 tbsp olive oil and a pinch of salt. Using your hands, massage the oil and salt into the kale for about 5 minutes until the leaves soften and become evenly coated.
- In a medium bowl or mason jar, whisk together tahini, Dijon mustard, 1/4 cup olive oil, lemon juice, honey, white vinegar, pressed garlic, salt, and black pepper until smooth.
- Pour the dressing over the massaged kale and toss well to coat.
- Add feta cheese, walnuts, crispy chickpeas, green onions, cucumber, red bell pepper, and avocado. Toss gently until everything is evenly combined and coated with dressing. Serve immediately.
Notes
- Massage the kale thoroughly to soften the leaves and reduce bitterness.
- For extra crunch, toast the walnuts lightly before adding.
- If preparing ahead, add the avocado just before serving to prevent browning.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 380 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 15 mg
