Tuscan Kale Chopped Salad with Lemon Tahini Dressing (Vegetarian, Gluten-Free)

Kat Ashmore

5 from 24 votes

Jan 06, 2022, Updated Sep 18, 2024

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If my last post was a Hungry Lady Soup, this is a Hungry Lady Salad.

With hearty greens, chickpeas, and sesame paste (tahini) it’s very filling and packed with nutrients.  I love this salad all through the year, but especially in the winter months when good quality kale is readily available.

The dressing alone is worth you making this recipe for. It’s creamy, a little sweet, and just tart enough.  I use it on salads like this one, in grain bowls, and drizzled over roasted sweet potatoes.  It’s a real keeper. 

Table of Contents

Watch Me Make My Tuscan Kale Chopped Salad with Lemon Tahini Dressing

If you’re in need of some more healthy and delicious salads, be sure to follow me on Facebook, or see my full Hungry Lady Salad series (and so many other delicious recipes!) over on Pinterest.

How To Make My Tuscan Kale Chopped Salad with Lemon Tahini Dressing

Step 1. Once your kale is rinsed, massage the 1/2 teaspoon of salt into the leaves. This will help tenderize the kale, making it nice and soft. Leave to sit while you make the dressing, or up to 4 hours.

Step 2. Make the dressing: Combine the dressing ingredients and whisk or blend until very smooth. 

Step 3. In a large serving bowl, combine all of the salad ingredients.

Step 4. Pour dressing over the salad and mix well. 

Step 5. Enjoy!

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tahini dressin

What Else Can I Use?

  • I love Tuscan Kale, also known as Lucinato or Dinosaur Kale for this salad and most raw preparations.  It’s softer than curly kale, though you could certainly use that if that’s what you can find.
  • Maple syrup can be used in place of honey in the dressing, and would make this salad and dressing vegan.
  • Use diced onion or shallot instead of the green onions.
  • White beans can be used in place of the chickpeas.   
kale salad

If you like the sound of this salad, check out a few others on here as well.

  1. Erwhon’s Famous Kale + White Bean Salad
  2. Avocado Caesar Salad
  3. Herby Marinated Lentil Salad

If you make this Tuscan Kale Chopped Salad with Lemon Tahini Dressing, and I hope you do, please leave me a comment here or post to Instagram and tag me.  I love to hear your feedback and share your creations!

kale salad
5 from 24 votes

Tuscan Kale Chopped Salad with Lemon Tahini Dressing (Vegetarian, Gluten-Free)

If you're looking to eat more plant based meals, this delicious, filling kale salad is a great place to start.
Prep: 20 minutes
Total: 20 minutes
Servings: 8 people
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Ingredients 

  • 2 heads Lucinato/Tuscan kale, stemmed and chopped
  • 1 head of fennel, thinly sliced
  • 2 red peppers, diced
  • 1 (15 oz.) can chickpeas, drained and rinsed
  • 4 green onions, thinly sliced
  • 1 English cucumber, diced
  • 3/4 cup toasted walnuts, chopped
  • 1/2 tsp Kosher salt

Lemon Tahini Dressing

  • 2 cloves garlic, minced
  • 1/4 tsp Kosher salt
  • 1/3 cup tahini
  • 1 tbsp dijon mustard
  • 1/2 cup lemon juice
  • 2 tsp honey
  • 1/2 cup extra virgin olive oil

Instructions 

  • Once your kale is rinsed, massage the 1/2 teaspoon of salt into the leaves. This will help tenderize the kale, making it nice and soft. Leave to sit while you make the dressing, or up to 4 hours.
  • Make the dressing:
  • If your tahini is very smooth and "drippy" this will come together easily in a mixing bowl. If it's thicker, a high speed blender makes quick work of it.
  • Combine the dressing ingredients and whisk or blend until very smooth.
  • In a large serving bowl, combine all of the salad ingredients.
  • Pour dressing over the salad and mix well.
  • Serve.

Nutrition

Calories: 286kcal | Carbohydrates: 12g | Protein: 5g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Sodium: 242mg | Potassium: 379mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1342IU | Vitamin C: 54mg | Calcium: 58mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 20 minutes
Total Time: 20 minutes
Course: Dinner, Lunch, Salad
Cuisine: Middle Eastern
Servings: 8 people
Calories: 286
Keyword: chicken salad, chickpeas, chopped salad, kale, vegan
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47 Comments

  3. 5 stars
    Oh dear! I tasted for seasoning and had to walk away from the salad before I ate too much. Surprisingly good. I added slivered dates because my favorite kale salad (what WAS my favorite kale salad) has them and they play so nicely with the kale.
    Two salads in, this and the broccoli quinoa – 2 for 2!

    Reply

  4. 5 stars
    I’m newish to healthy eating and made this today after seeing it on IG. First time to use kale, fennel, and tahini. I am BLOWN AWAY by how delicious this is!!!! Every bite is packed with flavor and balanced perfectly. I’ve already forwarded it to a friend!

    I’m so glad to have found you and can’t wait to try more recipes!

    Reply