Anti Inflammatory Gluten Free Tahini Kale Salad
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Learn more →Ingredients
4 servings
For the salad
- 1 large bunch curly or lacinato kale (about 10 oz), stems removed, leaves torn into bite-sized pieces
- ¼ tsp kosher salt
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium english cucumber, halved lengthwise and thinly sliced
- ¼ cup red onion, thinly sliced
For the dressing
- ⅓ cup tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp olive oil
- 1 clove garlic, finely grated or minced
- 2 tbsp water, plus more as needed
- ½ tsp ground cumin
- ¼ tsp kosher salt
- ¼ tsp black pepper
For serving
- 2 tbsp sesame seeds, toasted (optional)
- ¼ cup fresh parsley, roughly chopped (optional)
Instructions
- 1
Place the torn kale leaves in a large mixing bowl and sprinkle with 1/4 tsp kosher salt. Using clean hands, massage the kale firmly for 2–3 minutes, squeezing and working the leaves until they darken, soften noticeably, and reduce in volume by about half.
- 2
In a small bowl, whisk together the tahini, lemon juice, olive oil, garlic, cumin, 1/4 tsp kosher salt, and black pepper until smooth. Add 2 tbsp water and whisk again until the dressing is pourable and creamy; add an extra splash of water, 1 tsp at a time, if it is too thick to drizzle.
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