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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Inspired by @healthygirlkitchen, this vibrant chickpea kale salad combines earthy kale, creamy avocado, and sweet Medjool dates with a tangy dressing. The kale is softened with a touch of lemon juice, making it tender and flavorful. Perfectly balanced with crunchy walnuts or pecans and pickled red onions, this salad is a delightful mix of textures and tastes.
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Massage the kale with a small amount of lemon juice until softened.
Combine the softened kale, chickpeas, avocado, cucumber, Medjool dates, walnuts, and pickled red onions in a large bowl.
Whisk together olive oil, tahini, lemon juice, Dijon mustard, honey, sea salt, and black pepper in a small bowl.
Adjust seasoning to taste, adding more salt or pepper if needed.
Pour the dressing over the salad and toss until evenly coated.
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To soften kale, add some lemon juice to the kale and massage it gently.
Can I use a different type of kale?
Yes, you can use curly kale or any other variety, but lacinato kale is recommended for its tender texture.
What can I substitute for Medjool dates?
You can use dried cranberries or raisins as a substitute for Medjool dates.
Can I make this salad ahead of time?
Yes, you can prepare the salad ingredients and dressing separately, then combine them just before serving.
Is there a substitute for tahini in the dressing?
You can use almond butter or sunflower seed butter as a substitute for tahini.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
