Happy Fathers Day! I hope you are all having an amazing day and lots of fun and quality time with your loved ones. I know after such a sad and emotional week it feels good to spend time with the people I love the most.

Tahini Kale Salad with Crispy Chickpeas- Vegan from HeatherChristo.com

I am hosting for 16 people, and my menu is a huge antipasto platter (Pete’s favorite) with enough cured meats to sink a ship. Then for dinner we have Vietnamese Noodle Salad (without the shrimp in it), Strawberry Spinach Bacon Salad, Grilled Asparagus with Tahini Sauce, Nectarine Panzanella, Garlic Maple Chili Beef Skewers and Nectarine Mustard Glazed Salmon (from my first book). My sister is bringing dessert so I don’t know what that is yet- but I think it’s fair to say that everyone will have enough to eat- right!?

Vietnamese Shrimp Noodle Salad

Roasted Asparagus with lemon sesame sauce and pomegranate seeds

Hot Spinach Bacon and Strawberry Salad

Nectarine Panzanella Salad

Garlic Mustard Maple Chili Beef Skewers

Anyways, I figured that most of you are doing as much eating as we are today, and for tomorrow, Monday- that we could all use something light and healthy to fix up out bodies with!

Tahini Kale Salad with Crispy Chickpeas- Vegan from HeatherChristo.com

That’s where this delicious Tahini Kale Salad with Crispy Chickpeas comes in. It is so vibrant and FULL of flavor that your mouth will go crazy. I love how rich and creamy makes the tahini dressing, but the super green kale balances out along with the refreshing tomatoes and cucumber. It’s an awesome balance, and when topped off with crispy golden chickpeas it is the perfect Salad with the added bonus of some extra protein! If you are a vegan or vegetarian- this salad is wodnerful as-is, but if not salmon or chicken is also a great addition!

Tahini Kale Salad with Crispy Chickpeas- Vegan from HeatherChristo.com

Tahini Kale salad with Crispy Chickpeas
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • Crispy Chickpeas
  • 1 15-ounce can drained and rinsed chickpeas
  • 2 tablespoons olive oil
  • ½ teaspoon onion powder
  • kosher salt
  • Tahini Dressing
  • 2 cloves garlic
  • 2 tablespoons tahini
  • ½ red fresno chili (with seeds)
  • 3 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon maple syrup
  • 3 tablespoons hot water
  • kosher salt
  • Spicy Cherry Tomatoes
  • 1 cup cherry tomatoes, halved
  • ½ red fresno chili, thinly sliced
  • 1 teaspoon olive oil
  • 1 teaspoon red wine vinegar
  • kosher salt
  • Salad
  • 2 bunches Tuscan Kale
  • 2 persian cucumbers, diced
  • ¼ red onion, thinly sliced
Instructions
  1. Preheat the oven to 425 degrees. Place the drained chickpeas on a parchment lined sheetpan and place in the oven. Bake for 10 minutes to dry the chickpeas out. Then pull them out of the oven and toss them with the olive oil, onion powder and a sprinkle of kosher salt. Place them back in the oven and bake for another 10 minutes until a deep golden brown and crispy. Set aside.
  2. While the chickpeas are cooking prepare the dressing and the salad.
  3. For the dressing combine the garlic, tahini, olive oil, red wine vinegar, maple syrup and hot water in a blender. Puree until smooth and creamy and season with kosher salt. Set aside.
  4. In a small bowl combine the cherry tomatoes, chili slices and a teaspoon of olive oil and red wine vinegar and a sprinkle of salt. Set aside to marinate.
  5. Finely chop the kale and place in a large bowl. Toss the kale with the dressing and season to taste with kosher salt. Add the tomatoes, chopped cucumber and red onions. Sprinkle the top with the chickpeas and serve.

 

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Happy Fathers Day! I hope you are all having an amazing day and lots of fun and quality time with your loved ones. I know after such a sad and emotional week it feels good to spend time with the people I love the most.

Tahini Kale Salad with Crispy Chickpeas- Vegan from HeatherChristo.com

I am hosting for 16 people, and my menu is a huge antipasto platter (Pete’s favorite) with enough cured meats to sink a ship. Then for dinner we have Vietnamese Noodle Salad (without the shrimp in it), Strawberry Spinach Bacon Salad, Grilled Asparagus with Tahini Sauce, Nectarine Panzanella, Garlic Maple Chili Beef Skewers and Nectarine Mustard Glazed Salmon (from my first book). My sister is bringing dessert so I don’t know what that is yet- but I think it’s fair to say that everyone will have enough to eat- right!?

Vietnamese Shrimp Noodle Salad

Roasted Asparagus with lemon sesame sauce and pomegranate seeds

Hot Spinach Bacon and Strawberry Salad

Nectarine Panzanella Salad

Garlic Mustard Maple Chili Beef Skewers

Anyways, I figured that most of you are doing as much eating as we are today, and for tomorrow, Monday- that we could all use something light and healthy to fix up out bodies with!

Tahini Kale Salad with Crispy Chickpeas- Vegan from HeatherChristo.com

That’s where this delicious Tahini Kale Salad with Crispy Chickpeas comes in. It is so vibrant and FULL of flavor that your mouth will go crazy. I love how rich and creamy makes the tahini dressing, but the super green kale balances out along with the refreshing tomatoes and cucumber. It’s an awesome balance, and when topped off with crispy golden chickpeas it is the perfect Salad with the added bonus of some extra protein! If you are a vegan or vegetarian- this salad is wodnerful as-is, but if not salmon or chicken is also a great addition!

Tahini Kale Salad with Crispy Chickpeas- Vegan from HeatherChristo.com

Tahini Kale salad with Crispy Chickpeas
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • Crispy Chickpeas
  • 1 15-ounce can drained and rinsed chickpeas
  • 2 tablespoons olive oil
  • ½ teaspoon onion powder
  • kosher salt
  • Tahini Dressing
  • 2 cloves garlic
  • 2 tablespoons tahini
  • ½ red fresno chili (with seeds)
  • 3 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon maple syrup
  • 3 tablespoons hot water
  • kosher salt
  • Spicy Cherry Tomatoes
  • 1 cup cherry tomatoes, halved
  • ½ red fresno chili, thinly sliced
  • 1 teaspoon olive oil
  • 1 teaspoon red wine vinegar
  • kosher salt
  • Salad
  • 2 bunches Tuscan Kale
  • 2 persian cucumbers, diced
  • ¼ red onion, thinly sliced
Instructions
  1. Preheat the oven to 425 degrees. Place the drained chickpeas on a parchment lined sheetpan and place in the oven. Bake for 10 minutes to dry the chickpeas out. Then pull them out of the oven and toss them with the olive oil, onion powder and a sprinkle of kosher salt. Place them back in the oven and bake for another 10 minutes until a deep golden brown and crispy. Set aside.
  2. While the chickpeas are cooking prepare the dressing and the salad.
  3. For the dressing combine the garlic, tahini, olive oil, red wine vinegar, maple syrup and hot water in a blender. Puree until smooth and creamy and season with kosher salt. Set aside.
  4. In a small bowl combine the cherry tomatoes, chili slices and a teaspoon of olive oil and red wine vinegar and a sprinkle of salt. Set aside to marinate.
  5. Finely chop the kale and place in a large bowl. Toss the kale with the dressing and season to taste with kosher salt. Add the tomatoes, chopped cucumber and red onions. Sprinkle the top with the chickpeas and serve.