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

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

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. 

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

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.
5 from 6 votes
Prep Time 20 mins
Total Time 20 mins
Course Dinner, Lunch, Salad
Cuisine Middle Eastern
Servings 8 people
Calories 286 kcal

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: 286kcalCarbohydrates: 12gProtein: 5gFat: 26gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 13gSodium: 242mgPotassium: 379mgFiber: 3gSugar: 4gVitamin A: 1342IUVitamin C: 54mgCalcium: 58mgIron: 1mg
Keyword chicken salad, chickpeas, chopped salad, kale, vegan
Tried this recipe?Let us know how it was!

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14 thoughts on “Tuscan Kale Chopped Salad with Lemon Tahini Dressing (Vegetarian, Gluten-Free)”

  • 5 stars
    Stop it. So delicious. I can’t even tell you how yum this salad is AND so proud of myself for following through and making this. I won’t have to throw away the stale bag of kale from my fridge next week (ike I usually do) because I actually made the recipe. HA Found this salad on tik tok yesterday and I gathered all of the ingredients today. I literally used TAHINI for the FIRST time in my life (it’s on the peanut butter and jelly aisle btw). The salad dressing is my favorite but the next best feature of this salad is the crunchiness and combination of flavors. Everything is chopped so you get so many flavors in one bite. Will definitely make this again.

  • how well will this hold up as leftovers? should I make it but not dress the entire thing so I can eat all week?

    • It will hold up well dressed, we always eat it within four days, so it’s no issue. If you want to make sure of it, you can leave the dressing separate!
      Kat

  • 5 stars
    I saw this on TT and I made this for our dinner last night to eat with roasted chicken thighs. My husband and I LOVED IT! I left out the bell peppers because I sadly, can’t have nightshades – everything else was exactly per your recipe and instructions. He always encourages me to follow the recipe first and only then make my changes. hehe.

    I had already texted and forwarded the recipe to three other girlfriends before I was done eating. My husband HATES cucumbers and fennel. He couldn’t taste the fennel and would like less cukes next time but this recipe is definitely a keeper. I would add more walnuts and cubed chicken would be divine for a lunch salad. The tahini and lemon dressing??? MMM – so good.

  • 5 stars
    This salad was worth every minute of all that chopping! Delicious!! I cant get enough of it and it’s guilt free. You hit a homerun with this one!!

  • 5 stars
    This salad was absolutely delicious. I came across the recipe on instagram and wanted to try it as i never feel like I know how to put together salads at home. This was so easy and the flavors are amazing. Can’t wait to make more of Kat’s recipes!

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