Chickpea-Kale Salad with Tahini-Lemon Dressing Recipe
My first introduction to Tahini paste was when I started making Hummus at home. We both love its nutty texture and it was an important lesson that a little Tahini paste (ground Sesame Seeds Paste i...
Keywords
- chickpea
- salads
- recipe
- recipes
- gluten-free
- glutenfree
- gluten free
- vegan
- vegan recipes
- kale salad
- lunch salads
- healthy salads
- tahini dressing
- lemon vinaigrette
- salad vinaigrette
- filling lunch salads
- sesame dressing
- edamame salad
- edamame
- chickpea-kale salad with tahini-lemon dressing
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Skillet
- Stove
- Serving bowl
Ingredients
- 6-8 Kale, Kale Leaves stem discarded and fine chopped
- 2 Cups Chickpeas, 2 cup cooked chickpeas Or 15 oz can of chickpeas rinsed
- 1 Cup Edamame, shelled and pre-cooked , if not avaiable then use cooked sweet peas
- 1/2 tsp Red Pepper Flakes
- 1/2 tsp Cumin Powder
- 1/2 tsp Salt, or as per taste
- 1/4 Cup Walnuts
- 3 tbsp Olive Oil
- 2 tbsp Red Wine Vinegar
- 2 Garlic, fresh garlic cloves, fine minced
- 3 tbsp Lemon, Lemon Juice, juice of 1 and half lemons
- 1 & 1/2 tbsp Tahini Paste
- Salt
- Black Pepper
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