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Chipotle Chickpea Kale Salad + Tahini Dressing

This Chipotle Chickpea Kale Salad with tahini dressing is a great way to start the week. so easy to make and ready in 20 minutes. Made with spicy chipotle chickpeas, kale, avocado, and topped with a creamy garlicky tahini dressing. It’s healthy, hearty, spicy, and absolutely delicious!

Serves- 6 people 


Prep time – 20 min

Vegan | Kosher| Gluten-Free


Tahini Dressing

  • ½ cup SoCo Artisanal Tahini
  • ¼ cup lemon juice
  • ¼ cup warm water
  • 1 Tbsp garlic powder
  • 1 tsp. chili powder (optional)
  • Salt to taste

Chipotle Chickpeas

  • (2) 15-ounce can low sodium or no salt added chickpeas
  • 2 Tbsp. low sodium soy or tamari sauce
  • 2 tsp. chipotle chili powder. (If you want it hotter add more. Less hot, not so much.)
  • 1 ½ tsp. garlic powder
  • 1 tsp. onion powder

Kale Salad

  • 5 cups loosely packed chopped kale
  • ½ avocado
  • ½ cup cherry tomatoes sliced in half
  • Juice of 1 lemon


  • Prepare the tahini dressing, slice the tomatoes, and then set aside.

Make The Chickpeas

  1. Heat nonstick skillet over medium heat.
  2. While the pan is heating, drain and rinse chickpeas.
  3. Add chickpeas, soy sauce, and all spices. Mix well until the chickpeas are completely coated. Cook until moisture has disappeared from the pan, usually a couple of minutes. 
  4. Set aside.

Assemble Chipotle Chickpea Kale Salad

  1. Add the kale to a large platter or salad bowl. Dice the avocado and massage into the kale by hand for 30-45 seconds. This will tenderize the kale and make sure all the leaves are coated with the avocado. Then, squeeze the juice from the lemon evenly over the kale and give a quick toss.
  2. Top with the chickpeas, cherry tomatoes, and tahini dressing. Toss well to coat. Serve immediately.
  3. This salad can be kept in the fridge for 2-3 days but is best when enjoyed right away.

This recipe is from Shane of The Shane and Simple blog. You can see more of his work on his Instagram (@shaneandsimplecooking) and blog (

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