Tuscan Kale Chopped Salad with Lemon Tahini Dressing (Vegetarian, Gluten-Free)
Jan 06, 2022, Updated Apr 25, 2024
This post may contain affiliate links.
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.
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!
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.
If you like the sound of this salad, check out a few others on here as well.
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!
Tuscan Kale Chopped Salad with Lemon Tahini Dressing (Vegetarian, Gluten-Free)
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
Nutrition information is automatically calculated, so should only be used as an approximation.
This salad is absolutely perfect. I used to make big salads all the time but have been completely unmotivated to eat vegetables recently and you inspired me. I made it just as written but added some goat cheese crumbles on top cause I found a really fun one goat cheese with dried cranberries in it—yum! Also I’ve never bought fennel before and I’m so happy I’ve finally learned how to use it! Thanks so much for sharing.
Carolyn, I love that you made it your own! And so happy you’re enjoying it.
Kat
Stumbled upon this recipe and it looked and sounded so yummy and IT IS! So fresh and flavorful and easy!Thank you!
Barb, easy and flavorful is what I’m after. Wonderful!
Kat
My boyfriend and I made this the other night, and I’ve been happily eating leftovers since! His dad doesn’t necessarily love veggies, and even he can’t wait to eat the leftovers. We love everything about this salad – thank you for bringing it to us!
The ultimate compliment from a non-veggie lover, Madeleine! Thank you for letting me know!
Kat
Delicious!! Made on a Sunday and finished the next Sunday and it held up great.
I’m thrilled to hear this, Rachel!
Kat
SO delicious. What a great salad. I didn’t have cucumber and am avoiding nightshades (pepper) for a diet but I added in some dried cranberries for some colour and flavour, and avocado since I had a half open. So yummy 🙂 Thank you!
Shannon, I’m so glad you felt inspired to make it your own. It sounds delicious!
Kat
approx how many cups of kale is 2 heads chopped ?
Rosaria, I’d say about 6.
Kat
I made this today and it is incredible! (Saw it on Tiktok and then found her website! I will totally be making the other recipes she has on here) It involves a lot of chopping and prep but it is soooo worth it! Now I have a bunch for the week. it is so crisp and actually really tasty! The red peppers add a nice little bit of sweetness. The salad dressing is to die for! Really recommend.
Brittany, I’m so thrilled you love it!
Thank you so much for letting me know your thoughts.
Kat
I found this on TikTok! I made it today for the week for lunch. So yummy! I can’t wait to make more of your salads. I have already forwarded the recipe to 2 friends.
Lisa, welcome to the Hungry Lady Salad Club : )
Kat
Excited to try this recipe today! Do you salt the whole kale leaves and then chop them up before assembly? And before chopping, do you rinse the salt off or leave it on? Thank you!!
Hi Lindy, I salt them after chopping and massage it in then. No need to rinse before using, the salt seasons the salad.
Kat
How long does this salad dressing keep for?
It’ll keep for at least a week in the fridge!
Kat