Kale Salad with Roasted Vegetables and Tahini Dressing
A hearty, colorful salad with massaged kale, roasted carrots and chickpeas, crunchy cabbage, and a creamy tahini-lemon dressing. Perfect for a satisfying weeknight dinner or a healthy lunch.
- Total time
- 35 min
- Servings
- 4
- Calories
- 280
- Protein
- 9g
Ingredients
- 1 bunch kale
- 2 cups purple cabbage
- 3 medium carrots
- 1 can (15 oz) chickpeas
- 3 tbsp tahini
- 1 medium lemon
- 3 tbsp olive oil
- ½ tsp salt
Instructions
- 1
Preheat oven to 425°F. Peel and slice 3 carrots into thin rounds. Drain and rinse 1 can chickpeas. Toss both with 2 tbsp olive oil and 1/4 tsp salt on a baking sheet.
- 2
Roast carrots and chickpeas for 20-25 minutes, until carrots are tender and chickpeas are crispy, shaking the pan halfway.
- 3
While roasting, strip leaves from 1 bunch kale and chop finely. Place in a large bowl with 2 cups shredded purple cabbage.
- 4
In a small bowl, whisk 3 tbsp tahini, juice of 1 lemon, 1 tbsp olive oil, and 1/4 tsp salt. Add 2-3 tbsp water, whisking until smooth and pourable.
- 5
Pour dressing over kale and cabbage. Massage with your hands for 2 minutes, until kale is softened and shiny.
- 6
Add roasted carrots and chickpeas to the bowl. Toss everything together and serve warm or at room temperature.
- 7
Taste and add more salt or lemon if needed. Enjoy!
Tools you’ll need
- baking sheet
- large bowl
- small bowl
- whisk
- knife
- cutting board
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