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5 from 2 votes

Vegan Tahini Kale Salad with Chickpeas and Quinoa

Crunchy kale salad with a delicious tahini dressing. The quinoa, almonds and chickpeas help to make this salad more filling.
Prep Time5 minutes
Cook Time25 minutes
Course: Salad
Cuisine: American
Servings: 4
Calories: 443kcal
Author: Maria



  • ¾ cup cooked quinoa
  • 2 heads of kale
  • 1 teaspoon olive oil
  • ¼ red onion thinly sliced
  • 15 ounces chickpeas drained and rinsed
  • ½ cup cherry tomatoes sliced
  • ¼ cup sliced almonds or nut of choice
  • ¼ cup roasted red peppers jarred

Tahini Dressing

  • ¼ cup tahini the runnier the better
  • 2 tablespoons soy sauce
  • 2 tablespoon red wine vinegar
  • 2 tablespoon maple syrup
  • 2 tablespoons water more if needed
  • 1 tablespoon olive oil
  • 1 clove garlic minced


Cook the quinoa

  • Rinse the quinoa in a fine mesh strainer and cook it up according to the package. Cook it in vegetable broth to make it more flavorful.

Prepare the kale

  • Rinse and de-stem the kale. Chop up the kale and add it to a large mixing bowl. Drizzle over olive oil. Gently massage the kale with your hands for five minutes.
    2 heads of kale, 1 teaspoon olive oil
  • Chop up and prepare all of the vegetables and add it to the bowl with the massaged kale. Mix everything together.
    ¼ red onion, 15 ounces chickpeas, ½ cup cherry tomatoes, ¾ cup cooked quinoa, ¼ cup sliced almonds, ¼ cup roasted red peppers

Make the dressing

  • Add all of the ingredients for the tahini dressing into a mason jar. Add a lid and shake until it's well mixed. If it's too thick, add a little more water. Taste and adjust the ingredients to your liking. If you'd like more sweetness, add more maple syrup, more saltiness, add soy sauce, etc.
    ¼ cup tahini, 2 tablespoons soy sauce, 2 tablespoon red wine vinegar, 2 tablespoon maple syrup, 2 tablespoons water, 1 tablespoon olive oil, 1 clove garlic
  • Drizzle over as much of the dressing as you'd like. Mix it well into the salad.


This tastes even better after it's been marinating in the dressing for a day or two. 
This salad will keep in the fridge in an airtight container for up to five days. 
Top with some roasted vegetables to make this even more filling and warm. 


Calories: 443kcal | Carbohydrates: 53g | Protein: 18g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Sodium: 678mg | Potassium: 821mg | Fiber: 14g | Sugar: 13g | Vitamin A: 6871IU | Vitamin C: 73mg | Calcium: 285mg | Iron: 6mg