Kale and Chickpea Salad with Lemon Tahini Dressing

 

We crave more substantial salads in winter, like this favorite made with kale, chickpeas, pine nuts and feta with a thick and creamy tahini-based dressing. Pair it with a couple of slices of our seeded sourdough and you’ve got a healthy yet hearty winter meal.

Yield: 6 Servings

KaleandChickpeaSaladwithLemonTahiniDressing_overhead.jpg

Ingredients

  • ¼ cup (60 ml) apple cider vinegar

  • ¼ cup (60 ml) water

  • 1¼ tsp. coconut sugar

  • Kosher salt

  • 2 oz. (¼ medium) red onion, very thinly sliced

  • ¼ cup (36 g) pine nuts

  • 3 bunches lacinto kale leaves, stems discarded, washed and cut into strips

  • 1 large lemon, zested and juiced, divided

  • 2 Tbsp. + 2 tsp. (40 ml) olive oil, divided

  • 6 Tbsp. (90 g) tahini

  • 1 small clove garlic, minced or grated

  • ¼ cup fresh parsley leaves, finely chopped

  • ¼ cup fresh dill, finely chopped

  • 2 tsp. (10 ml) tamari or gluten-free soy sauce

  • 2 tsp. (10 ml) maple syrup

  • 1 tsp. ground sumac, plus more for garnish if desired

  • Generous pinch cayenne

  • Freshly ground black pepper

  • 2 15-oz. cans chickpeas, rinsed and drained

  • 4 oz. crumbled sheep’s milk feta

Instructions

  1. Pickle onion: Combine vinegar, water, coconut sugar, and ¼ teaspoon salt in a small saucepan and bring to a boil, stirring to dissolve sugar and salt. Turn off heat, add onion, and let stand at room temperature while you proceed.

  2. Toast pine nuts: Add nuts to a small skillet over medium heat, and toast, tossing frequently, until golden and fragrant. Set aside.

  3. Massage kale: Add kale to a large bowl with 2 teaspoons lemon juice, 2 teaspoons olive oil, and a generous pinch salt. Toss to combine, and massage firmly for 2 minutes, working the leaves though your fingers. The kale will turn a deeper, more vivid shade of green and begin to shrink in size and change in texture. Once the leaves feel silky and tender, set aside

  4. Make dressing: In a small bowl whisk together remaining 2 tablespoons olive oil with remaining lemon juice, tahini, lemon zest, garlic, parsley, dill, tamari, maple syrup, sumac, cayenne, and several grinds black pepper. If dressing seems very thick, whisk in warm water to thin to desired consistency. Taste and adjust seasoning to your liking.

  5. Assemble salad: Drain the onions and add them to the kale, along with the chickpeas, feta, and pine nuts. Pour the dressing over the salad and fold everything together. Serve immediately.