This kale and chickpea salad with creamy tahini dressing makes a nourishing, satisfying lunch or side salad. Sturdy greens like curly kale need a dressing with body-and tahini delivers. It clings to the leaves beautifully while adding richness and flavor. Toss in creamy avocado, chickpeas, and a sprinkle of hemp seeds for an easy, plant-based salad packed with protein, healthy fats, and texture.
I've been making this kale and chickpea salad on repeat lately-it's just one of those craveable, feel-good meals I never get tired of. It's hearty, filling, and full of nourishing ingredients, with a satisfying mix of creamy avocado, protein-packed chickpeas, and nutty hemp seeds. Plus, the tahini dressing pulls everything together with rich, lemony flavor that clings perfectly to the kale.
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Why You'll Love This Kale and Chickpea Salad
- Hearty and nourishing - Packed with fiber, plant-based protein, and healthy fats to keep you full and energized.
- Creamy tahini dressing - Rich, lemony, and clings to the kale just right-no sad, soggy greens here.
- Perfect for meal prep - Holds up well in the fridge and makes a satisfying lunch or side any day of the week.
What else to do with tahini? Try this roasted red bell pepper hummus.
What You'll Need
Kale salad
- Kale - Buy curly kale bundles and wash it yourself.
- Chickpeas - Canned garbanzo beans aka chickpeas.
- Avocado - Ripe but firm dices easily.
- Seeds - Raw shelled hemp seeds add protein and crunch.
Tahini dressing
- Extra Virgin Olive Oil - Use a good-quality oil for richness and body.
- Lemon Juice - Freshly squeezed adds bright acidity and balances the tahini.
- Tahini - Creamy sesame paste gives the dressing a smooth texture and nutty depth.
- Garlic - Just one clove adds the perfect savory punch.
- Tamari or Soy Sauce - Use tamari for a gluten-free option, or low-sodium soy sauce if preferred.
- Ketchup - Just a touch adds subtle sweetness and umami (trust me-it works).
- Vinegars - A splash of unseasoned rice vinegar and balsamic vinegar add complexity and depth to round everything out.
please see the recipe card for measurements, salt, and black pepper.
For another terrific dressing using tahini, try this creamy ginger dressing.
Substitutions and Variations
- No soy? Try a soy-free tamari alternative (it is delicious).
- No chickpeas? Swap in cannellini beans or white beans for a similarly creamy texture and mild flavor.
- Add crunch: Toasted sunflower seeds, slivered almonds, or pepitas make great toppings.
- Make it spicy: Add a pinch of crushed red pepper flakes or a dash of hot sauce to the dressing for a little heat.
- Herb it up: Fresh parsley, dill, or mint can brighten the flavor and add a fresh twist.
Love kale? Try this warm kale salad recipe.
Chef's Tip: How to Massage Curly Kale
Raw curly kale can be tough and fibrous, but a quick massage transforms it. After adding the dressing (or just a drizzle of olive oil and lemon), use clean hands to gently rub and squeeze the kale for 1-2 minutes. You'll feel the leaves soften and darken slightly-it's a sign the kale is tenderizing and becoming more flavorful. This simple step makes all the difference in texture and taste.
How to Make Kale and Avocado Salad
- Wash your kale, tear the leaves into bite-sized pieces and spin them dry. Massage with a little bit of olive oil to soften if desired.
- Make the tahini dressing, shake the dressing ingredients in a jar or blend briefly in a blender.
- Dice the avocado and assemble the salad, adding the seeds.
Chef's tip on kale nutrition: Raw curly kale is a hearty, not a fluffy salad green. It's actually a cruciferous vegetable, like cabbage, broccoli and Brussels sprouts. It's also one of the healthiest greens you can eat. In just a single cup, kale provides a whopping amount of vitamins and minerals including vitamin A, C, K, B6, and manganese. You even get some fiber and protein for good measure and it's low carb. That's a power green.
Serving Suggestions
- As a light lunch - It's filling on its own, especially with the chickpeas and avocado.
- With grilled protein - Pairs beautifully with grilled chicken, salmon, shrimp, or tofu.
- As a side dish - Great alongside soups, grain bowls, or anything from the grill.
- Meal prep hero - Make the dressing and kale ahead, then add avocado and toppings just before serving.
Recipe FAQs
Yes-as long as you use gluten-free tamari, the dressing is both dairy- and gluten-free, and vegan if you use maple syrup.
Either works! Lacinato (dino) kale is a bit more tender, but curly kale softens nicely once massaged with the dressing.
Yes! Massage the kale and make the dressing ahead-it holds up well for 2-3 days. For best texture, add avocado and any crunchy toppings just before serving.
More Recipes With Kale
If you love kale as much as I do, I've got more healthy ways to use it! This nutrient-packed green is endlessly versatile. Try one of my favorite kale recipes below and get inspired to use up that bunch in the fridge.
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📖 Recipe
Kale and Chickpea Salad with Tahini Dressing
Ingredients
Tahini Dressing
- 6 tablespoons extra virgin olive oil
- 3 tablespoons tahini
- 3 tablespoons lemon juice
- 1 tablespoon low-sodium tamari or soy sauce
- 1 tablespoon unseasoned rice vinegar
- 2-3 teaspoons Balsamic vinegar
- 1 large garlic clove very finely chopped and smeared or microplaned
Kale Salad
- 1-2 bundles curly kale leaves washed and torn into small pieces
- 1 15 ounce can garbanzo beans rinsed and drained
- 1 ripe avocado seeded and diced
- ¼ cup raw shelled hemp seeds
Instructions
- Start by making dressing. Combine all ingredients into a jar and shake well until smooth and creamy, or place in a blender and blend on low speed. Makes extra.
- For salad, wash kale leaves, then strip or slice out center tough rib. Tear leaves into bite-sized pieces. Dry in a salad spinner or in layers of clean kitchen towels. This can be done ahead to save time. Toss salad with a few tablespoons of dressing then add beans, avocado, and sprinkles of hemp seeds to serve.
Notes
Nutrition
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Kay says
Sally, This looks delicious. I'd like to make it Daniel Plan (detox) friendly. Do you have a suggestion for a ketchup replacement in the dressing?
Thanks!
Sally Cameron says
Hi Kay, thanks for asking. Great question. You can use ketchup on the DP, just be sure to buy organic, no HFCS, low sugar. Read labels. Otherwise, you can use a little organic tomato paste instead. Maybe mix it with a little water to get to the consistency of ketchup. I actually used that in my original recipe but switched to ketchup figuring it was easier for people. Or use all tomato paste and thin the dressing with a little water if it is too thick. Please let me know if you have more questions.