This tahini kale salad is the best way to eat your greens. Ready in 30 minutes with crispy chickpeas, salty feta and tons of fresh veg, it checks all the boxes!
I know some of you don't like kale, but I know this tahini kale salad will change your mind. Just because I'm a dietitian doesn't automatically mean I love every veggie- sometimes I need a little help from a hidden veggie mac and cheese. However, I like to see those "less palatable" vegetables as an extra challenge. With the right spices and dressings, there's a delicious way to dress up any green!
I'm also a firm believer that salads should NOT be boring. Gone are the days of plain garden salads with sad lettuce and limp carrots, with the means of being as low calorie as possible. Instead of feeling like a punishment, I designed this tahini kale salad to have a variety of textures, a ton of nutrients, and flavour to maximize satisfaction. It's a salad you'll truly crave AND one that fills you up.
- Curly kale
- Olive oil
- Feta cheese
- Crispy chickpeas
- Green onions
- Red bell peppers
- Dijon mustard
- Olive oil
- Juice of 1 large lemon
- White vinegar
- Salt and black pepper
See recipe card for quantities.
Follow the steps below to make this tahini kale salad!
In a large mixing bowl, add kale leaves, olive oil and salt. Using your hands, massage oil and salt into the kale (this helps decrease the bitterness of the kale). Massage for about 5 minutes until kale is completely coated.
Add feta cheese, walnuts, crispy chickpeas, green onions, cucumber, bell pepper and avocado.
In a medium bowl or mason jar whisk together dressing ingredients. Pour dressing over kale and toss to coat.
Toss until ingredients are well combined.
Substitutions & Variations
To make gluten-free: Naturally gluten-free already! If you are sensitive to gluten or have Celiac disease, make sure your chickpeas and tahini are certified gluten-free.
To make dairy-free: Use a plant-based feta or omit it completely. Here's a recipe to try for vegan feta!
One of the best parts about kale is how well it keeps without wilting. Store this salad in an airtight container in the fridge for up to 3 days.
One of the main reasons I hear complaints about kale is because it can be dry, tough, and scratch your throat. There's an easy solution to this: massage your kale. Using your hands, massage the oil and salt into the kale. Don't be afraid to get your hands dirty, because really rubbing the seasoning in there helps flavour and tenderize the leaves. Say goodbye to the feeling of dry kale scraping down your throat!
Frequently Asked Questions
It all depends on how hungry you are. If having this kale salad as a light meal, I would add some grilled chicken or crispy tofu for protein, and maybe some quinoa. You could also easily pair this salad with other dishes like my creamy lemon chicken pasta!
Tahini is a paste made from finely grinding sesame seeds. It's commonly used in many Middle Eastern dishes, and has a nutty, slightly bitter taste that pairs really well with sweet flavours (like the honey in the dressing).
I guess you could, but I 100% recommend taking the extra 5 minutes to do it. It seriously levels up the recipe and makes kale so much more delicious.
More Salad Recipes
Have I earned your trust on salads? Here are some more non-boring ones to try:
- Kale Harvest Salad with Maple Dijion Dressing
- Copycat Costco Quinoa Salad
- Healthy Mexican Sweet Corn Salad
- Chicken Pesto Pasta Salad
PS. I love seeing my recipes in action! If you decide to make this tahini kale salad, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
The BEST Tahini Kale Salad
- 2 medium bunches of curly kale stems removed (about 6 cups)
- 2 tablespoon olive oil
- salt - to taste
- ½ cup feta cheese crumbled
- ⅓ cup walnuts chopped
- 1 cup crispy chickpeas uses 1x 398mL can
- ¼ cup green onions sliced (2 green onions)
- 2.5 cups cucumber diced
- 2 cups red bell pepper diced
- 1 medium avocado chopped
- ¼ cup tahini
- 1 tablespoon dijon mustard
- ¼ cup olive oil
- Juice of 1 large lemon about ¼ cup
- 3 teaspoon honey
- 1 teaspoon white vinegar
- 1 large clove of garlic pressed
- Salt and black pepper to taste
- In a large mixing bowl, add kale leaves, olive oil and salt. Using your hands, massage oil and salt into the kale (this helps decrease the bitterness of the kale creating the BEST kale salad). Massage for about 5 minutes until kale is completely coated.
- In a medium bowl or mason jar whisk together dressing ingredients. Pour dressing over kale and toss to coat.
- Add feta cheese, walnuts, crispy chickpeas, green onions, cucumber, bell pepper and avocado and toss.