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–+ servings
Large glass bowl filled with kale salad and metal tongs next to bowl of lemons
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5 from 1 vote

Everyday Kale Salad with Lemon Tahini Dressing

This versatile kale salad is made with simple, nutrient-packed ingredients. It's tossed in a bright lemon tahini dressing and works great as a main or side salad.
Prep Time15 mins
Total Time15 mins
Course: Salad
Cuisine: Vegetarian
Diet: Vegetarian
Servings: 4 main dish salads
Calories: 486kcal
Author: Cassidy Reeser, MS, RD

Ingredients

Salad Ingredients

  • 1 bunch curly kale see note #1
  • 15 ounce can chickpeas drained and rinsed
  • ½ cup shredded carrots from 2 whole carrots
  • ⅓ cup crumbled goat cheese
  • ¼ cup roasted pumpkin seeds
  • ¼ cup roasted sunflower seeds
  • ¼ cup raisins
  • kosher salt to taste; see note #2

Lemon Tahini Dressing

  • ½ cup tahini
  • ¼ cup lemon juice from 2-3 large lemons
  • 2 teaspoons coconut aminos
  • ¼ teaspoon salt
  • pinch red pepper flakes optional
  • 1-2 tablespoons water as needed

Instructions

  • Prep the kale: Rinse kale leaves under running water to remove any dirt. Pat dry with a dish towel/paper towel or use a salad spinner to remove excess water. Remove stems from the kale. Thinly slice kale leaves into bite sized strips, about 1 by 2 inches each. Roughly chop the stems if you wish to include them in the salad.
  • Make the dressing by whisking together in the tahini, lemon juice, coconut aminos, salt, and optional red pepper flakes in a small bowl. Add water 1 tablespoon at a time to thin to a pourable consistency.
  • Combine the kale and dressing. Use clean hands to lightly massage the kale for about 30 seconds.
  • Add the remaining ingredients: chickpeas, shredded carrots, goat cheese, pumpkin seeds, sunflower seeds and raisins. Serve as is or chill for an hour to meld the flavors before serving.

Video

Notes

  1. Kale: One bunch of kale is usually 5-8 ounces. Lacinato/Tuscan kale also works. You can save prep time by using pre-sliced packaged kale.
  2. Salt: If using raw, unsalted sunflower seeds and pumpkin seeds I recommend adding a sprinkle of kosher salt to the salad.
  3. Making in advance: All ingredients can be prepped in advance. The kale and tahini dressing can be refrigerated separately for up to a week.
  4. Leftovers: Once dressed, the salad is best enjoyed within 3 days.

Nutrition

Serving: 1salad | Calories: 486kcal | Carbohydrates: 69g | Protein: 21g | Fat: 17g | Saturated Fat: 2g | Sodium: 428mg | Potassium: 1603mg | Fiber: 11g | Sugar: 12g | Vitamin A: 32765IU | Vitamin C: 209mg | Calcium: 346mg | Iron: 7mg