Lemon Tahini Kale Salad
Massaged kale and chickpeas are tossed with a bright lemon-tahini dressing, crisp carrot, cucumber, and parsley for a sturdy plant-forward salad.
By Moow Editorial ·
- Massage the kale with a spoonful of dressing before adding the other ingredients.
- Thin tahini with water gradually for a pourable dressing.
At a glance
Read through the method once, then measure every ingredient before you begin.
- Yield: 4 lunch salads
- Prep time: 18 minutes
- Cook time: No cooking
The listed weights are the editor-reviewed basis for nutrition; household measures are rounded for practical cooking.
Estimated nutrition per serving
Serving basis: One nutrition serving from the editor-reviewed yield of 4 lunch salads.
- Calories: 320 kcal
- Protein: 15 g
- Carbohydrates: 43 g
- Fat: 12 g
- Fiber: 13 g
- Sodium: 90 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Measure these ingredients for the full editor-reviewed recipe yield.
- 10 packed cups (300 g) chopped kale, tough stems removed
- 2 1/2 cups (400 g) cooked chickpeas without salt, drained
- 2 medium carrots (160 g), shredded
- 1 medium cucumber (200 g), chopped
- 1/4 cup (60 g) tahini
- 1/3 cup (80 g) lemon juice
- 1/4 cup (60 g) cold water
- 1 cup (60 g) chopped parsley
- 2 cloves (6 g) garlic, grated
- 1/2 teaspoon (1 g) black pepper
Directions
1. Whisk the tahini, lemon juice, water, garlic, and black pepper until smooth.
2. Place the kale in a large bowl with one-quarter of the dressing and massage with clean hands for 1 to 2 minutes.
3. Add the chickpeas, carrot, cucumber, parsley, and remaining dressing and toss thoroughly.
4. Divide among four bowls and serve immediately or refrigerate.
Sources
Contains sesame. Check tahini and canned-chickpea labels for cross-contact, wash produce under running water, and refrigerate the salad within 2 hours.