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+ servings
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 21 votes
Prep Time 20 mins
Total Time 20 mins
Course Dinner, Lunch, Salad
Cuisine Middle Eastern
Servings 8 people
Calories 286 kcal


  • 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


  • 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.


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
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