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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Chop the Lacinato kale into bite-sized pieces after removing the stems.
Drain and rinse the chickpeas thoroughly.
Dice the avocado and English cucumber into small cubes.
Chop the Medjool dates into smaller pieces.
Combine the kale, chickpeas, avocado, cucumber, dates, pickled red onions, and chopped walnuts or pecans in a large mixing bowl.
Whisk together olive oil, tahini, lemon juice, Dijon mustard, and honey in a small bowl until smooth.
Season the dressing with sea salt and black pepper to taste.
Pour the dressing over the salad ingredients in the mixing bowl.
Toss everything together until the salad is evenly coated with the dressing.
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For extra crunch, toast the walnuts or pecans before adding them to the salad.
If you prefer a sweeter dressing, add an extra teaspoon of honey.
Massage the kale with a bit of olive oil before assembling the salad to make it more tender.
Can I use a different type of kale?
Yes, you can use curly kale or any other variety, but Lacinato kale has a tender texture that works well in this salad.
How long will this salad keep?
The salad is best enjoyed fresh, but it can be stored in the refrigerator for up to 2 days. Keep the dressing separate to maintain freshness.
Can I substitute Medjool dates?
Yes, you can use dried cranberries or raisins as a substitute for Medjool dates.
Is there a vegan alternative for honey?
You can use maple syrup or agave nectar instead of honey for a vegan-friendly dressing.
Can I add protein to this salad?
Absolutely! Grilled chicken, tofu, or even a boiled egg would pair well with this salad.
