Chickpea and Kale Salad
This Chickpea and Kale Salad Recipe With Lemon Honey Dressing is full of nutritious, filling ingredients, ready in under 15 minutes.
Servings: 4
Equipment
- small food processor or blender
Ingredients
Salad
- 8 cups kale massaged*
- 1 tbsp olive oil
- ½ Tbsp lemon juice
- 1 cup cucumber, chopped
- 1 cup tomatoes , chopped
- 1 cup quinoa, cooked cook according to package
- 1 sliced avocado for topping
- 1 15 oz can chickpeas
Lemon Honey Dressing
- ⅓ cup tahini well stirred
- 2-3 Tbsp water to thin the tahini *read instructions
- 1 Tbsp honey more as needed
- ½ tsp salt add more salt to taste if needed
- ½ tsp pepper
- 2 clove garlic
- 3-4 tbsp lemon juice about one lemon.
Instructions
- Start the quinoa, cook according to the package. Wash and stem Kale. Chop it up into bite sized pieces. Add it to a large bowl. Pour 1 tbs of olive oil and 1 tsp lemon juice over kale. Massage it with finger tips to soften the leaves and make the kale salad taste less bitter.
- Mix all the dressing ingredients into a small food processor or blender; tahini, honey, garlic, lemon juice, seasoning, water.
- Taste the dressing and adjust if needed (add more honey or salt as needed) Feel free to add another Tbsp or more of water if you prefer your dressing thinner. If the dressing for any reason came out too thin, add 1 Tbsp more of tahini, blitz again and it should be good!
- Add the quinoa, cucumber, chickpeas, tomatoes and kale to one big bowl. Pour the lemon honey dressing over the ingredients in the large bowl. Toss the salad with a nice set of tongs or salad tossing forks. Garnish with sliced avocado.
Notes
*To massage the kale simple add 1 tbs of olive oil & 1 tsp lemon juice to chopped fresh kale and massage it with your fingers to soften the leaves and give them a more enjoyable texture and flavor.
* Be sure to be patient with thinning the tahini dressing. The water takes a bit of time to mix with the oil. It will get thick and lumpy at first but add 1 tbs of water at a time until the mixture finally thins.
*Leftovers can be stored in an airtight container for up to 2 days. The kale holds up well with the dressing.
Nutrition
Serving: 1.5cup | Calories: 438kcal | Carbohydrates: 20g | Protein: 15g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Sodium: 462mg | Potassium: 1226mg | Fiber: 14g | Sugar: 8g | Vitamin A: 13576IU | Vitamin C: 143mg | Calcium: 423mg | Iron: 6mg