Description
A vibrant and nutritious Kale Chickpea Salad tossed in a creamy lemon tahini dressing, enhanced with fresh herbs and feta cheese for a bright, satisfying meal ready in just 20 minutes.
Ingredients
Dressing
- 3 tbsp Extra virgin olive oil
- 3 tbsp Lemon Juice
- 2 tbsp Tahini
- 1 tbsp Honey (use more if you like a sweeter dressing)
- 1 tsp Kosher salt
- ½ tsp Black pepper
Salad
- ½ bunch Kale (about 3 cups after chopping)
- 3 Persian cucumbers (diced)
- 1 can Chickpeas (drained and rinsed, 14 oz/398 ml)
- ½ cup Greek feta (crumbled)
- 2 tbsp Mint (finely chopped)
- 2 tbsp Parsley (finely chopped)
- 2 tbsp Dill (finely chopped)
- Dill fronds and mint leaves for garnish
Instructions
- Make the Dressing: In your serving bowl, whisk together 3 tablespoons of extra virgin olive oil, 3 tablespoons of lemon juice, 2 tablespoons of tahini, 1 tablespoon of honey, 1 teaspoon of kosher salt, and ½ teaspoon of black pepper until the mixture is creamy and well blended.
- Prepare the Kale: Strip the kale leaves from ½ a bunch, discarding the tough stems. Chop the leaves into bite-sized pieces. Rinse the kale thoroughly under cold water using a colander, massaging the leaves vigorously to tenderize them and reduce bitterness. Set aside to drain, using either a salad spinner or paper towels to remove excess moisture.
- Assemble the Salad: Add the diced Persian cucumbers, drained and rinsed chickpeas, crumbled Greek feta, and finely chopped mint, parsley, and dill directly into the bowl with the dressing.
- Toss and Serve: Toss all the ingredients together gently until everything is evenly coated with the dressing. Taste and adjust seasoning if necessary. Garnish with fresh dill fronds and mint leaves. Serve the salad cold or at room temperature.
Notes
- Massaging the kale helps break down its tough fibers, making it more tender and palatable.
- You can adjust the honey quantity in the dressing to suit your preferred sweetness level.
- Use fresh herbs for maximum flavor impact; dried herbs will not deliver the same brightness.
- This salad is best enjoyed within a day of preparation for optimal freshness.
- For a vegan version, substitute honey with maple syrup and omit feta or use a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
