Roasted Chickpea Kale Salad with Tahini Dressing
Prep time: 
Cook time: 
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Serves: 4 entree-sized portions
  • 1 bunch kale (~10 stalks), ribs removed and roughly chopped
  • 2 (15 oz) cans no salt added chickpeas, drained and rinsed
  • 3 Tbsp olive oil
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 tsp paprika
  • ¼ cup tahini
  • ¼ cup lemon juice
  • 1 tsp lemon zest
  • 1 Tbsp honey
  • 3 cloves garlic, minced
  • 2 Tbsp olive oil
  • ½ tsp salt and black pepper, to taste
  1. Preheat oven to 400 degrees F.
  2. Place chickpeas in a large ziplock bag with olive oil; toss to coat. Sprinkle the cumin, chili powder, and paprika over the chickpeas and toss until evenly coated; transfer to a baking sheet that is lined with parchment paper or misted with olive oil. Roast for 25-30 minutes, mixing half-way through.
  3. Meanwhile, whisk together all of the dressing ingredients in a small bowl.
  4. Place kale in a large bowl and drizzle with the dressing. Using your hands, gently massage the dressing into the kale to soften. Top with roasted chickpeas before serving.
Recipe slightly adapted from Eat Yourself Skinny
Nutrition Information
Serving size: ¼ recipe Calories: 488 Fat: 29.8 Carbohydrates: 50.3 Sugar: 7.5 Sodium: 334 Fiber: 18.8 Protein: 14.0 Cholesterol: 0
Recipe by Prevention RD at