Kale Tahini Caesar Salad with Crispy Chickpeas


  • 4-5 cups of kales, stems removed
  • 1 cup cherry tomatoes, halved
  • 1/4 white onion, thinly sliced
  • 1/4 cup Pepitas (pumpkin seeds)
  • Tahini Caesar Dressing
  • 1/4 cup tahini (sesame paste)
  • Juice from 1/2 lemon, about 2 tbsp
  • 4-5 tbsp cold water, to thin
  • 1 tbsp nutritional yeast
  • 1 tbs dijon mustard
  • 1 clove of garlic, crushed
  • 1/4 tsp salt
  • Cracked black pepper
  • Chickpeas
  • 1 can of chickpeas (15 oz), drained
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1/2 tsp salt
  • Cracked black pepper
  1. Make the chickpeas: Preheat the oven to 400 F. Toss your chickpeas in the spices and olive oil, and layer on a parchment lined baking sheet. Bake for 25 minutes, giving the pan a shake in between. Turn the oven off, and let the chickpeas sit in the closed oven for an additional 5 minutes.

2. Make the dressing: while the chickpeas bake, prep your tahini dressing by whisking together all of the ingredients in a bowl. Start with 4 tbsp of water, and add more as needed to thin out the dressing. Adjust salt as needed.

3. Make the salad: Add kale, tomatoes and onions to a large bowl. Pour the dressing over the kale, and massage it in to soften it. I like to mix my dressing into the kale while the chickpeas bake to let it soak up the flavors.

4. Toast the pepitas: Heat a small frying pan on medium heat and add the pepitas. Toast them for a few minutes, until they become fragrant and the oil begin to seep out.

4. Assemble the salad: Once your chickpeas are cooked, toss them over the salad and add the pepitas. Leftover dressing can be stored in the fridge for up to 1 week.

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