Kale Salad Recipe

Prepare kale

Wash and thoroughly dry the kale. Remove thick stems and stack leaves, then chop into bite-sized ribbons. Place chopped kale in a large mixing bowl.

Massage kale

Sprinkle 1/4 tsp salt and 1 teaspoon lemon juice over the kale. Using your hands, massage the leaves for 1–2 minutes until they soften and darken.

Add the thinly sliced red onion, cucumber slices, cherry tomato halves, and dried cranberries to the massaged kale. Toss to combine and set aside while you finish other components.

In a small bowl whisk together 1 tablespoon olive oil, 1 tablespoon lemon juice, smoked paprika, ground cumin, 1/2 tsp salt and 1/4 tsp black pepper until combined.

Add the drained and rinsed chickpeas to the bowl and toss to coat evenly. Let the chickpeas marinate at room temperature for at least 10 minutes (or up to 2 hours in the fridge). If you prefer warm chickpeas, after marinating spread them on a baking sheet and roast at 400°F (200°C) for 12–15 minutes until slightly crisp, then cool a few minutes before adding to the salad.

Place pumpkin seeds, sunflower seeds, and sesame seeds in a dry skillet over medium heat with 1/2 tsp olive oil. Toast, stirring frequently, for 3–5 minutes until seeds are fragrant and lightly golden. Remove from heat, sprinkle with 1/8 tsp salt, and transfer to a small bowl to cool.

In a blender or food processor combine tahini, fresh mint leaves, 2 tbsp lemon juice, apple cider vinegar, honey or maple syrup, minced garlic, 1/4 tsp salt and 1/8 tsp black pepper. Pulse to combine.

With the motor running, add warm water 1 tablespoon at a time until the dressing reaches a silky, pourable consistency (about 2 tbsp total). Taste and adjust seasoning or acidity as needed.

Add the marinated (or roasted) chickpeas to the bowl with the massaged kale and vegetables.

Pour about half of the tahini mint vinaigrette over the salad and toss thoroughly to coat. Add more dressing as desired — you may not need all of it.

Sprinkle the toasted seed mix over the salad, then add the grated or shaved Parmesan and toss gently to combine.

Taste and adjust salt, pepper, or lemon if needed. Serve immediately, or refrigerate up to 2 hours; if making ahead, keep dressing separate and add just before serving to preserve crispness.