Chickpea-Kale Salad with Tahini-Lemon Dressing
Gluten Free and Vegan Filling Lunch Salad
Posted By Savita
My first introduction to Tahini paste was when I started making Hummus at home. We both love its nutty texture and it was an important lesson that a little Tahini paste (ground Sesame Seeds Paste in Oil) goes a long way. I often use this potent ingredient in chickpea soups, salads and more.
Remember, where there is a Tahini, there will be Garlic and Lemon, like match made in Heaven. Oh my-my, did I just write stanza of a poem “Tahini, Garlic and Lemon. Match Made in Heaven.” Interesting!
Now let’s talk salad. This gluten-free and Vegan Chickpea Salad, I recently made for a gluten free potluck. I wanted to do some Kale salad initially but also wanted to make salad somewhat filling and healthy. So I soaked fresh chickpeas and boiled’em with some salt the next day. (Canned chickpeas will be totally ok too.) Added shelled edamame and of course kale. And my Tahini dressing just followed its way to the chickpeas.
Salad was huge success at the pot-luck. Garlicky tahini dressing enhanced flavor of not only chickpeas but of cooked Kale too. In-fact, I added only a bunch of kale leaves, next time I would like to double the amount of Kale.
I will be repeating this salad for lunch soon, what about you?
Remember, where there is a Tahini, there will be Garlic and Lemon, like match made in Heaven. Oh my-my, did I just write stanza of a poem “Tahini, Garlic and Lemon. Match Made in Heaven.” Interesting!
Now let’s talk salad. This gluten-free and Vegan Chickpea Salad, I recently made for a gluten free potluck. I wanted to do some Kale salad initially but also wanted to make salad somewhat filling and healthy. So I soaked fresh chickpeas and boiled’em with some salt the next day. (Canned chickpeas will be totally ok too.) Added shelled edamame and of course kale. And my Tahini dressing just followed its way to the chickpeas.
Salad was huge success at the pot-luck. Garlicky tahini dressing enhanced flavor of not only chickpeas but of cooked Kale too. In-fact, I added only a bunch of kale leaves, next time I would like to double the amount of Kale.
I will be repeating this salad for lunch soon, what about you?
Total Time:
Prep Time:
Cook Time:
Cuisine:
American
Category:
Salad
Difficulty:
Easy
Yields:
2-3 Servings
Serves:
2
Ingredients
- 6-8 Kale (Kale Leaves stem discarded and fine chopped)
- 2 Cup Chickpeas (2 cup cooked chickpeas Or 15 oz can of chickpeas rinsed)
- 1 Cup Edamame (shelled and pre-cooked , if not avaiable then use cooked sweet peas)
- 1/2 tsp Red Pepper Flakes
- 1/2 tsp Cumin Powder
- 1/2 tsp Salt (or as per taste)
- 1/4 Cup Walnuts
- 3 tbsp Olive Oil
- 2 tbsp Red Wine Vinegar
- 2 Garlic (fresh garlic cloves, fine minced)
- 3 tbsp Lemon (Lemon Juice, juice of 1 and half lemons)
- 1 & 1/2 tbsp Tahini Paste
- Salt and Black Pepper (to taste)
Directions
-
1. Make Vinaigrette - Mix 2 tbsp oil, red wine vinegar, minced garlic, lemon juice, and tahini paste and whisk well to combine. Season with salt and pepper to taste. Also chop kale into thin ribbons and keep aside. -
2. In a pan, heat 1/2 tbsp oil, add kale and cook till kale has wilted and stared to slightly brown. Transfer kale to a large salad bowl. In the same pan, heat on, add remaining 1/2 tbsp oil, add cumin powder, 1/4 tsp red pepper flakes and cooked chickpeas, edamame, walnuts and saute for 3-5 minutes at high heat till chickpeas and edamame skins are slightly caramelized. Season with salt and remove from heat. Transfer the chickpeas in salad bowl. -
3. Pour 4-5 tbsp of vinaigrette over the warm chickpeas, edamame and kale. Toss to combine, sprinkle remaining red pepper flakes on the top and serve warm. Serve remaining vinaigrette on the side.
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