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I’ve been on a chickpea and kale salad kick lately! The tahini honey dressing is the star of this dish, elevating any kind of salad you make. Highly recommend using Lacinato kale for its smoother texture and less bitter taste compared to curly kale. This salad combines chickpeas, herbs, avocado, dried cranberries, and pecans for a vibrant mix of flavors and textures. Enjoy this fresh and satisfying dish with some of my favorite toppings!
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Wash, de-stem, and chop the Lacinato kale into bite-sized pieces.
Drain and rinse the chickpeas thoroughly.
Chop the dill and mint finely.
Dice the avocado into small cubes.
Chop the pecans into smaller pieces.
Whisk together olive oil, tahini, lemon juice, Dijon mustard, and honey in a small bowl.
Season the dressing with sea salt and black pepper to taste.
Combine the chopped kale, chickpeas, dill, mint, avocado, dried cranberries, and pecans in a large bowl.
Pour the dressing over the salad and toss until everything is evenly coated.
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Use Lacinato kale for a smoother texture and less bitter taste compared to curly kale.
Feel free to substitute pecans with walnuts or almonds if preferred.
Adjust the sweetness of the dressing by adding more or less honey to suit your taste.
Can I use curly kale instead of Lacinato kale?
Yes, but Lacinato kale is recommended for its smoother texture and less bitter taste.
What can I substitute for tahini in the dressing?
You can use almond butter or sunflower seed butter as a substitute for tahini.
How long does this salad keep in the fridge?
The salad can be stored in an airtight container in the fridge for up to 2 days, but the avocado may brown slightly.
Can I make the dressing ahead of time?
Yes, the dressing can be made ahead and stored in the fridge for up to a week.
Is this recipe gluten-free and dairy-free?
Yes, this recipe is both gluten-free and dairy-free.
