Kale Caesar Salad with Tahini Dressing

Course: Salad

Cuisine: American

Keyword: kale caesar salad

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: servings

Calories: 237kcal

This Kale Caesar Salad is tossed with a creamy garlic tahini dressing, and topped with Roasted Chickpeas as a healthy grain-free crouton alternative.

Preheat the oven to 400ºF. To prepare the Garlic Roasted Chickpeas, toss the cooked chickpeas with olive oil, garlic, and salt in a large bowl, then pour them into a rimmed baking sheet. Arrange them into a single layer, then bake until crisp, about 30 to 40 minutes, shaking the pan halfway through the cooking cycle.
While the chickpeas are baking, prepare the dressing. Stir together the tahini, lemon juice, water, garlic, mustard, salt, and freshly ground black pepper to taste. Stir until smooth and adjust any seasonings as you like.
To assemble the salad, remove the tough stems from the kale leaves, and cut the kale into small pieces. Toss the leaves with the dressing and let them marinate while you wait for the chickpeas to be done.
When the chickpeas are done roasting, remove the pan from the oven and let them cool for 10 minutes. Sprinkle them generously over the kale salad and serve. Leftovers can be stored separately in an airtight container in the fridge for up to 5 days. Keep in mind that roasted chickpeas don't have the best texture when chilled, so if you want to make this in advance, you may want to use plain drained and rinsed canned chickpeas, instead.

Nutrition information is for 1 of 3 servings. This information is automatically calculated, and is just an estimate, not a guarantee.

If you don't have raw tahini on hand, try using another mild nut butter, such as cashew butter for creaminess.