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A white, rimmed salad plate has been piled with kale, chickpeas, raisins, and a creamy, tahini-based dressing.
4.84 from 6 votes

Tahini Mint Kale Salad

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yields: 4 servings

Ingredients

Tahini Mint Dressing:

  • 6 tablespoons tahini
  • 3/4 cup water
  • 1 clove garlic, roughly chopped
  • 3 tablespoons lemon juice
  • 1 small pitted date (substitute 2 teaspoons maple syrup)
  • 3/4 teaspoon salt
  • Black pepper to taste
  • 1/2 cup mint leaves
  • 1/2 cup parsley leaves

Tahini Mint Kale Salad:

  • 1 batch tahini mint dressing
  • 1 large bunch curly kale, stemmed, washed, dried, and finely chopped
  • 1/3 cup raisins or currants
  • 1 1/2 cups cooked chickpeas (1 14.5-ounce can, drained and rinsed)

Instructions

  • To make the dressing, blend all ingredients together in a powerful blender till smooth. Taste and adjust salt as needed.
  • Place the greens in a large mixing bowl. Pour on as much dressing as you need to "massage" the kale and coat it well with the dressing. Use your hands to massage the kale firmly, until the greens are softened and covered in dressing.
  • Add the chickpeas and currants to the dressed kale. Toss to combine, then add an additional tablespoon or two of dressing, as needed. Use any leftover tahini mint dressing on grain bowls or as a dip. Serve or store the salad.