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Ashton Wheeler- The Haunted Foodie

Kale and Chickpea Salad with a Lemon Tahini Dressing

A healthy and protein-packed Kale and Chickpea Salad with a Lemon Tahini Dressing that is simple and delicious.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 Servings
Course: Salad
Cuisine: American
Ingredients Equipment Method

Ingredients
  

For the Salad:
  • 4 Cups Kale chopped
  • 1 14 oz can Chickpeas drained and rinsed
  • 1/2 Cup Feta
  • 1/2 Cup Pecans chopped
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • 1 TBSP Olive Oil
For the Lemon Tahini Dressing:
  • 3 TBSP Olive Oil
  • 1/2 Cup Water
  • 1/2 Cup Tahini
  • 1/4 Cup Lemon Juice
  • 2 tsp Dijon Mustard
  • 2 tsp Maple Syrup or Honey
  • 2 Cloves Garlic minced
  • 1/4 tsp Salt

Equipment

  • Air Fryer

Method
 

  1. Preheat the air fryer to 350 degrees. Spray the air fryer basket with cooking spray.
  2. In a bowl, combine the chickpeas, olive oil, salt, pepper, onion powder and garlic powder. Mix well.
  3. Cook the chickpeas in the air fryer for 15 minutes or until crispy.
  4. While the chickpeas are cooking, combine the ingredients for the salad dressing and mix well.
  5. To a bowl, add the kale, chickpeas, pecans and feta. Top the salad with the lemon tahini dressing and serve.