Chickpea & Kale Salad With Tahini Dressing

Labor Day is fast approaching, and we plan on spending it grilling, grubbing, and generally having a great time! A chickpea and kale salad isn’t just social media-worthy health food, it’s also really flippin’ tasty! Nutty tahini dressing pairs with tender sweet potatoes, protein-packed chickpeas, and luscious kale; layer on a little avocado, and you’ve got a salad that just can’t be beat.

  • Serves: 4-6 servings
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes


  • 1 large head Curly Green Kale, washed & dried
  • 1 (16 oz.) can Chickpeas, rinsed & drained
  • 1 Sweet Potato, peeled & cubed
  • 1 Avocado, sliced
  • 1 c. Tahini
  • 1 large Lemon, juiced
  • 1 tbsp. Honey
  • 1/2 tsp. Cumin
  • 1 clove Garlic, finely minced
  • 1/2 c. Salt
  • 1/4 c. Water ( to thin, add more or less as desired)


  1. Fill a small pot fitted with a steamer with about an inch and a half of water and bring to a boil; place cubed sweet potato into steamer. Cover and steam until tender, about 10 minutes. Remove and set aside to cool.

  2. Chop kale into bite-sized pieces and place into a large bowl. In a separate bowl, stir together tahini, lemon juice, honey, cumin, garlic, and salt; slowly add 1/4 cup of water to thin until desired consistency is reached.

  3. Add chickpeas, cooled sweet potato, and avocado to kale, then top with tahini dressing. Toss before serving.

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