Actually Tasty Chickpea Kale Salad with Tahini Ranch
This easy Chickpea Kale salad with Tahini Ranch comes together in less than 30-minutes and is the perfect healthy main or side dish! We combine my crispy 15-Minute Air Fryer Cooked Chickpeas, my The Best Vegan Ranch, and The Easiest Quick Pickled Red Onions, plus lots of nutritional yeast on top of massaged kale for an easy vegan salad recipe that you'll actually crave!
Servings 4
Calories 370kcal
Equipment
- Air fryer optional
Ingredients
- 1 batch Quick Pickled Red Onion Or ~1/4 small red onion, sliced
- 1 batch 15-Minute Air Fryer Canned Chickpeas
- 1 batch Vegan Ranch Dressing
- 4 cups chopped kale
- 1 tbsp olive oil For massaging kale
- 1/4 tsp salt For massaging kale
Instructions
- If you're making your own Quick Pickled Red Onion, these need to be made about two hours ahead of time, so start by doing that. If you're not making your own, move onto step 2!
- Make a batch of the 15-Minute Crispy Chickpeas. While those are cooking, whip up the Vegan Ranch Dressing.
- Now it's time to massage the kale! Start by adding the chopped kale to a large bowl, then drizzle with some olive oil and a pinch of salt. Using your hands, massage the kale for 2-3 minutes until it deepens in color and becomes wilted.
- Add the batch of crispy chickpeas, about 1/4 cup of the pickled red onion, the ranch dressing and nutritional yeast to the bowl. You may want to adjust the quantities based on your desired taste preferences of dressing, onion, chickpeas and nutritional yeast. Mix well to combine and enjoy!
Notes
You may not need to use the whole batch of ranch dressing, but rest assured, you can store leftovers in an airtight container for up to one week!
In fact, all components of the salad can be stored separately in air tight containers for up to one week.
Nutrition
Serving: 0.25of the recipe | Calories: 370kcal | Carbohydrates: 23g | Protein: 12g | Fat: 27g | Saturated Fat: 3g | Sodium: 625mg | Fiber: 8g
