Email this recipe to a Friend!

Hi! We are reposting this yummy creamy salad loaded with chickpeas and parm in case you need a bridge salad to use after you have eaten a bunch of bad delicious stuff for the holidays and before you go full on strict healthy. This one is filling because of all the delicious chickpeas, and the creamy dressing is so good!
♥ Teri

This recipe was originally posted on October 12th 2016.
Its finally cooling down in LA! So today we have an in-between summer-fall salad; our Roasted Chickpea and Kale Salad with a Creamy Tahini Yogurt Dressing! I know it’s fully fall and has been for a few weeks, but it’s been sweltering in LA until VERY recently, so that’s why this is our in-between seasons salad. Lol. I really love this salad and it’s something I’ll make often when I can’t decide what to make and eat. I love the hearty kale with the creamy dressing, but my favorite part is the roasted chickpeas! They just pop with flavor in your mouth, plus it’s a great way to bulk up a salad!

I’m so glad the weather is cooling down in these parts, so I can enjoy this salad to the fullest, without fearing of melting away. lol. Enjoy! xx, Jenny

include a photo
include a photo

Roasted Chickpea and Kale Salad with a Creamy Tahini + Yogurt Dressing

Serves 3 to 5

1 bunch dinosaur kale, ribs removed and torn into pieces
creamy tahini and yogurt dressing:
1/3 cup tahini
2 tablespoons Greek yogurt
1 1/2 tablespoon lemon juice
1 1/2 teaspoons onion powder
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
1 garlic clove, chopped
3 tablespoons water
roasted chick peas:
1 (15 ounce) can chickpeas, drained and pat dry
2 tablespoons extra virgin olive oil
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon cracked black pepper

shaved ricotta salata or Parmesan cheese

1. Place all dressing ingredients into a blender and blend until smooth and desired consistency has been achieved.
2. Pour dressing into a large mixing bowl, top with kale and toss together until kale leaves are fully coated. Refrigerate for about 1 hour.
3. Preheat oven to 375˚F.
4. Place all chickpea ingredients into another mixing bowl and toss together until completely combined. Pour mixture onto a baking sheet lined with parchment and roast for about 15 minutes. Toss mixture together with a wooden spoon and continue to roast chickpeas for about 10 minutes. Remove from heat.
5. Pour chickpeas over the dressed kale and finish with shaved cheese. Serve.

  1. Courtney Not Specified Not Specified

    I just learned how to make tahini dressing and now I want it on everything. My kids get out their dressings and dips and then they get out my mason jar of tahini dressing, known as “mommy’s dip.”

  2. Debbie Spivey Not Specified Not Specified

    Love this! I’ve never made tahini dressing, but I have a jar of tahini in my pantry from Beruit that needs to be part of this recipe. Cannot wait to try this!

Leave a Reply

Your email address will not be published. Required fields are marked *