Kale and Chickpea Salad with Tahini Dressing
Sturdy, healthy kale leaves with a creamy tahini dressing. Add avocado, hemp seeds and garbanzo beans and you have an incredible plant-based, high protein salad to fuel your day. A single large bundle of curly kale serves four as a side or two as an entree salad.
Servings: 4
Calories: 486kcal
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
Raw shelled hemp seeds can be purchased at most markets today, especially health food markets and online. Tahini (sesame seed butter) can be purchased on the nut butter aisle.
Nutrition
Calories: 486kcal | Carbohydrates: 23g | Protein: 13g | Fat: 40g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 23g | Sodium: 416mg | Potassium: 462mg | Fiber: 9g | Sugar: 1g | Vitamin A: 197IU | Vitamin C: 9mg | Calcium: 76mg | Iron: 4mg