Kale Salad (with Tahini Caesar Dressing)

kale caesar salad topped with chicken and tahini dressing.

Kale Salad (with Tahini Caesar Dressing)

Course: Salad

Cuisine: American

Keyword: kale caesar salad

Prep Time: 10

Total Time: 10

Servings: servings

Calories: 264kcal

Author: Megan Gilmore

If you're trying to eat more dark leafy greens, this kale salad recipe is here to help. It's tossed with a creamy tahini dressing (that reminds me of a Caesar salad). When you let the kale leaves marinate briefly, you'll have a tender, savory salad that's hard to resist. It takes just 5 minutes to stir together the dairy-free dressing, so it's ready to eat in no time!

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Ingredients

¼ cup tahini
4 teaspoons freshly squeezed lemon juice
¼ cup water
2 cloves garlic (minced)
½ teaspoon spicy brown mustard
¼ teaspoon each salt and ground black pepper
1 pound fresh kale (about 6 cups)

Instructions

In the bottom of a large bowl, combine the tahini, lemon juice, water, garlic, mustard, salt, and black pepper. Stir well until the mixture looks creamy. Note: Using a small whisk will help the tahini dissolve faster than stirring with a spatula. If the tahini thickens or seizes as you stir, just be patient. It will become creamy and smooth. (You can add an extra splash of water if needed.)
To prepare the kale, remove the tough stems from each leaf, then tear it into small pieces. (Or use a knife to chop the kale.) Toss the leaves with the dressing and let them marinate until you're ready to serve. I recommend waiting at least 5 minutes, but you can keep this tightly covered for several hours, or even overnight, depending on how soft you prefer your kale. It doesn't get as soggy as other lettuces!
This salad is ready to serve whenever you're ready to eat. Add any extra toppings you love, such as baked chicken or crispy roasted chickpeas.

Video

Notes

Nutrition information is for half the batch, assuming you use all of the dressing and kale. This information is automatically calculated using an online ingredient database, so it's just an estimate, not a guarantee.

Storage Tip: Leftovers can be stored in an airtight container in the fridge for up to 48 hours.

Tahini Note: I've tested this recipe with Whole Foods 365 brand and Soom tahini, which are both very runny, as well as Artisana raw tahini, which is quite thick. Either option works! Be sure to taste-test the tahini before using it, as some varieties are more bitter than others. (And you don't want to use an ingredient you don't like.)

Garlic-Roasted Chickpeas (optional topping): Preheat the oven to 400ºF. In a large bowl, combine a can of drained and rinsed chickpeas with 1 tablespoon of olive oil and 1/4 teaspoon each of garlic powder and salt. Then pour them into a large rimmed baking sheet. Arrange them in a single layer, then bake until crisp, about 30 to 40 minutes, shaking the pan halfway through. 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.

Update Note: This recipe was updated in 2026 to remove the roasted chickpea topping (which is still noted above). I rarely take the extra 45 minutes to make them, but I make this 5-minute salad all the time, so I wanted to make sure the salad and dressing were the stars of the show.

Nutrition