I have this salad at least once a week. It’s simple, easy to make ahead and so darn good. The great thing about this recipe is that each of the components can be used in other dishes so you are not tied to this one salad if you make the dressing and the chickpeas.

The chickpeas are also great on their own! If I had an air fryer I would totally make them in there and have them as a snack between meals!

kale salad with tahini caesar dressing and roasted chickpeas

Kale Salad


  • 3-4 leaves of curly kale
  • 1/2 cup Roasted Chickpeas {recipe below)
  • Tahini Caesar Dressing {recipe below}


  1. De-stem curly kale and tear or chop into bite size pieces and place in a mixing bowl.
  2. Massage in several spoonfuls of Tahini Caesar Dressing. Let sit for 5-10 minutes {optional}.
  3. On a plate, place dressed kale and top with Roasted Chickpeas and more dressing if needed.

Roasted Chickpeas


  • 1 15oz can chickpeas
  • 1 tsp avocado oil
  • 1/4 tsp salt
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • pepper to taste


  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  2. Drain and rinse chickpeas.
  3. Spread the chickpeas on a towel or a few doubled up paper towels and pat them dry. {Doesn’t need to be perfect, just drier than they were after being rinsed.}
  4. In a medium bowl toss chickpeas, oil, salt, onion powder, garlic powder, and pepper until the chickpeas are well coated with the spices.
  5. Spread chickpeas on parchment lined baking sheet and bake at 400 degrees for 30-40 minutes until golden brown giving the chickpeas a stir every 15 minutes or so. {The longer they roast, the more crispy they will be. If they start to char they’re in the danger zone of getting burnt!}
  6. Let cool for 10 minutes. They should crisp up as they cool. If they don’t, bake for 5-10 minutes more.
  7. Store in an airtight container in the fridge and reheat for 5-10 minutes at 300 degrees before using.

Tahini Caesar Dressing


  • 1/2 cup water
  • 1/3 cup tahini {raw or roasted}
  • 1 clove garlic
  • juice 1/2 lemon
  • lemon zest of 1 lemon
  • 2 tsp dijon mustard
  • 2 tsp tamari {or coconut aminos if soy-free}
  • 1 tbsp EVOO {optional}


  1. Put all ingredients starting with water in a high-speed blender and blend smooth.
  2. Store in an airtight container in the fridge for up to 5 days.

Both the Tahini Caesar Dressing and Roasted Chickpeas are great recipes to incorporate into other vegetable and grain-based dishes!





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