Kale Salad with Lemon Tahini Dressing

  • Author: Claire Cary
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4-6 servings 1x
  • Category: Lunch
  • Cuisine: American


Delicious, full of flavor, and actually filling, this simple kale salad is a winter favorite!




  • 1 large bunch kale
  • 1/2 cup uncooked quinoa 
  • 2 tbsp pumpkin seeds


  • 1 can chickpeas
  • 1 tsp olive oil 
  • 1/2 tsp garlic powder
  • 1/4 tsp sea salt


  • 1/2 cup runny tahini
  • 36 tbsp water (will depend on the consistency of your tahini)
  • 1/2 tsp garlic powder (or freshly minced garlic)
  • Juice from 1 large lemon
  • 1/4 tsp sea salt (or to taste)
  • Black pepper to taste


  1. Drain and rinse the chickpeas and to a skillet. 
  2. Add in the olive oil, garlic powder, and salt and heat on medium heat. 
  3. Cook for about 5 minutes or until they start to brown slightly. 
  4. As the chickpeas cook, prepare your quinoa using the instructions outlined in this post
  5. While the quinoa is cooking, de-stem the kale, wash, and chop finely. 
  6. To make the dressing, simply whisk all ingredients together in a small bowl until your desired consistency forms. 
  7. Combine all ingredients in a large mixing bowl and toss together. Top with additional salt and pepper if desired. 


For the best consistency for the sauce, I recommend using a runny tahini like Soom Foods

To make the kale easiest to chew and eat, you’ll want to massage it well. I suggest using lemon juice to make it easier!

Check out this guide for how to de-stem your kale. 

Once prepared, this recipe will keep in the fridge for 2-3 days. It will keep for longer if you store the dressing separately, otherwise it will get soggy. 

Keywords: kale salad, kale and quinoa salad, lemon tahini dressing, tahini dressing recipe, salad for a party