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roasted chickpea kale salad

Roasted Chickpea Kale Salad with Tahini Dressing

This roasted chickpea kale salad is hearty, crunchy, and full of flavor. Made with massaged kale, crispy chickpeas, roasted sweet potatoes, and creamy tahini dressing, it’s a filling salad that works for lunch, dinner, or as a cozy autumn side.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main dish, Salad
Cuisine: Healthy, Mediterranean-inspired
Calories: 320
Ingredients Method Notes

Ingredients
  

Salad
  • 1 large bunch of kale stems removed, leaves chopped
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 medium sweet potato peeled and cubed
  • 2 tablespoons olive oil divided
  • ½ teaspoon smoked paprika
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ¼ teaspoon chili powder optional
  • Salt and black pepper to taste
Tahini Dressing
  • 3 tablespoons tahini
  • 1 tablespoon lemon juice
  • 1 tablespoon maple syrup or honey
  • 1 garlic clove minced or grated
  • 2 –3 tablespoons warm water to thin
Pinch of salt

Method
 

  1. Preheat oven to 400°F (200°C).
Roast the chickpeas:
  1. Pat chickpeas dry with a towel.
  2. Toss with 1 tablespoon olive oil, smoked paprika, cumin, garlic powder, chili powder (if using), salt, and pepper.
  3. Spread on a baking sheet and roast for 25–30 minutes, shaking halfway, until crispy.
Roast the sweet potato:
  1. On another baking sheet, toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper.
  2. Roast for 25 minutes or until golden and tender.
Massage the kale:
  1. Place chopped kale in a large salad bowl.
  2. Drizzle with a teaspoon of olive oil and a pinch of salt.
  3. Massage with your hands for 2–3 minutes until soft and dark green.
Make the dressing:
  1. Whisk together tahini, lemon juice, maple syrup, garlic, and salt.
  2. Add warm water a little at a time until creamy but pourable.
Assemble:
  1. Toss kale with roasted sweet potatoes and half the dressing.
  2. Add roasted chickpeas on top.
  3. Serve with extra dressing on the side.

Notes

  • Chickpeas get crunchiest when fully dried before roasting.
  • For meal prep, store chickpeas separately and add before eating.
  • Baby kale works too and doesn’t need massaging.
  • Add extras like avocado, feta, or cranberries for fun variations.