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+ servings

Tahini Mint Kale Salad

Author - Gena Hamshaw
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yields: 4 servings salad and 1 1/2 cups dressing


Tahini Mint Dressing:

  • 6 tablespoons tahini
  • 3/4 cup water
  • 1-2 garlic cloves roughly chopped (adjust to taste)
  • 3 tablespoons lemon juice
  • 1 small pitted date or 2 teaspoons maple syrup
  • 3/4 teaspoon salt
  • Black pepper to taste
  • 1/2 cup mint leaves
  • 1/2 cup parsley leaves and stems

Tahini Mint Kale Salad:

  • 1 batch tahini mint dressing
  • 1 large bunch curly kale stems removed and finely chopped
  • 1/3 cup currants or raisins
  • 1 1/2 cup chickpeas


  • To make the dressing, blend all ingredients together in a powerful blender till smooth. Taste and adjust salt as needed.
  • To make the salad, add as much dressing as needed to coat the salad well. Massage the kale firmly with your hands, until the greens are softened. Add the chickpeas and currants and mix, adding additional dressing as needed. Serve.


Leftover salad will keep overnight in an airtight container in the fridge. Dressing will keep for up to 5 days in an airtight container in the fridge.