This delicious kale salad with zesty lemon dressing is an easy salad that can be enjoyed as a side dish or a light meal for lunch and dinner when combined with these protein-packed Air Fryer Chickpeas.
Healthy eating couldn't be easier when including hearty kale and other fresh produce in this type of side salad. Top this delicious salad with nuts and seeds, dried fruit, and cheese!
Ingredients
- Kale - Wash and rinse the kale to remove any remaining dirt from the leaves. I’ve used curly kale, but you could also use another type of kale, such as Lacinato kale (also known as Tuscan kale and Dinosaur kale).
- Olive oil - good quality extra virgin olive oil
- Lemon - or lime juice, or orange.
- Salt and black pepper
- Lemon juice - Use freshly squeezed lemon juice for the best flavor.
- Carrot - Julienned (sliced into thin strips).
- Bell pepper - I’ve used thinly sliced red bell pepper. You could also use green or yellow bell pepper in this salad.
- Crispy chickpeas - Check out my Easy Air Fryer Chickpeas recipe to learn how to make delicious crispy chickpeas.
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
How To Make Kale Salad
Make my recipe for air fryer chickpeas. You’ll need half of the recipe.
In a large bowl combine kale, 1 tablespoon lemon juice, salt, black pepper, 2 tablespoon olive oil.
Massage the kale for 5 minutes. Arrange the kale in serving bowl. Set aside.
Combine tahini dressing ingredients in a bowl and whisk until creamy. Let flavors marinate for 10 minutes in the fridge.
Transfer kale to serving bowl/platter and add carrots, bell peppers, chickpeas.
Drizzle with tahini dressing and top with pecans, cranberries, hemp seeds, parmesan.
You can leave it as is or toss the kale in tahini dressing before serving. Enjoy!
Tips
- Always choose fresh kale with firm and crispy leaves. Kale with wilted or yellow leaves should be avoided; otherwise, the overall taste and texture of the salad will be negatively affected.
- I’ve air fried my chickpeas for a crispy exterior. You can also roast the chickpeas by coating them in oil and seasoning and then spreading them on a baking sheet to bake at 400F for 20-30 minutes or until crispy and golden.
- Additional topping options include creamy avocado, crispy bacon, black beans, fresh fruit, and crumbled feta cheese.
- Allowing the salad to sit for a few minutes is a great way to allow all the flavors to blend.
- Other salad ingredients for this raw kale salad could include red cabbage, Granny Smith sweet apple, and red onion.
Julia's Tip
Kale is naturally tough and bitter. You could massage the leaves gently to break down the fibers and soften the leaves.
Is Raw Kale Good For Salads?
Absolutely! Raw kale is considered a superfood with many health benefits. Kale provides various vitamins, minerals, and antioxidants. While kale is naturally bitter in taste and tough in texture, those attributes can be “softened” by massaging the leaves with olive oil or lemon juice before adding it to the rest of the salad ingredients.
Storing Instructions
This salad will taste fresh and juicy once made. I don't recommend storing in for later.
Easy Kale Recipes
For more sides hop on to our Salad recipe archives.
Did You Like This Recipe?
Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and share it on Instagram, Facebook, and Pinterest!
Recipe Card
Chickpea Kale Salad Recipe (With Lemon Tahini Dressing)
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
INGREDIENTS
Kale Salad
- 6 oz curly kale, about 5-6 cups, washed, rinsed
- 2 tablespoon olive oil
- salt and black pepper
- 1 tablespoon lemon juice, freshly squeezed
- ½ cup carrot, julienned
- ¼ cup red bell pepper, sliced thin
- 1 ½ cup crispy chickpeas
Lemon Tahini Dressing
- ¼ cup tahini
- 2 teaspoon honey
- ½ teaspoon dijon mustard
- 1 ½ tablespoon lemon juice
- 3 tablespoon olive oil
- salt
- black pepper, I used lemon pepper
For Serving
- 1 ½ tablespoon dried cranberries
- 1 tablespoon hemp seeds
- 2 tablespoon crushed pecans
- ¼ cup parmesan cheese shavings, or nutritional yeast, optional
INSTRUCTIONS
- Make my recipe for air fryer chickpeas. You’ll need half of the recipe.
- In a large bowl combine kale, 1 tablespoon lemon juice, salt, black pepper, 2 tablespoon olive oil. Massage the kale for 5 minutes. Arrange the kale in serving bowl. Set aside.
- Combine tahini dressing ingredients in a bowl and whisk until creamy. Let flavors marinate for 10 minutes in the fridge.
- Transfer kale to serving bowl/platter and add carrots, bell peppers, chickpeas.
- Drizzle with tahini dressing and top with pecans, cranberries, hemp seeds, parmesan.
- You can leave it as is or toss the kale in tahini dressing before serving. Enjoy!
NOTES
- Crispy Air Fryer Chickpeas
- Always choose fresh kale with firm and crispy leaves. Kale with wilted or yellow leaves should be avoided; otherwise, the overall taste and texture of the salad will be negatively affected.
- Kale is naturally tough and bitter. You could massage the leaves gently to break down the fibers and soften the leaves.
- How do you make kale salad less bitter? This easy kale salad can be made less bitter by gently massing the kale leaves, removing the kale stems from the leaves, and combining the kale with ingredients such as olive oil, garlic, and salt.
- The lemon tahini dressing in this recipe also includes honey which adds sweetness to offset the potential bitterness from the kale.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
FAQs
Tahini dressing is made from tahini, a paste made from ground sesame seeds, lemon juice, seasoning, oil, aromatics such as garlic, and other ingredients that will enhance the flavor of the dressing, such as honey and mustard.
This easy kale salad can be made less bitter by gently massing the kale leaves, removing the kale stems from the leaves, and combining the kale with ingredients such as olive oil, garlic, and salt. The lemon tahini dressing in this recipe also includes honey which adds sweetness to offset the potential bitterness from the kale.
This type of salad can last in the fridge for 3-4 days when stored in an airtight container. Just like most green salads, this kale salad includes ingredients that can start to wilt or become soggy the longer the salad is stored.
Homa
This was delicious!! Great combination of flavors! Thank you!
Julia | The Yummy Bowl
your welcome, glad you enjoyed!
Julia | The Yummy Bowl
Enjoy a delicious crunchy salad with fresh kale, roasted chickpeas, nuts and cranberries.