Kale Salad with Peaches & Crispy Chickpeas
This kale salad with peaches, crispy chickpeas, and lemon tahini dressing is the ultimate summer-to-fall salad. Ready in 20 minutes and perfect for lunch or meal prep!
Equipment
Ingredients
Salad
- 6 cups chopped kale
- 15 oz can chickpeas
- 1-2 peaches, sliced
- ⅓ cup vegan feta, crumbled
Vegan Honey Tahini Dressing
- ⅓ cup tahini
- ½ lemon, juiced
- 3 tablespoons maple syrup, or honey if not vegan
- 1 tablespoon dijon mustard
- 1 tablespoon apple cider vinegar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 2-3 tablespoons water, plus more as needed to thin
Instructions
- Drain, rinse, and pat dry the chickpeas. Optional: toss with a little olive oil, salt, and black pepper. Add to the air fryer and cook at 400°F for about 20 minutes, shaking the basket every 5–10 minutes until golden and crispy.
- Add the chopped kale to a big bowl with a squeeze of lemon and use your hands to gently massage for 1–2 minutes, until soft and tender.
- Whisk together the tahini, lemon juice, honey/maple syrup, dijon mustard, apple cider vinegar, garlic powder, salt, and pepper. Add water 1 tablespoon at a time until it’s pourable and creamy.
- Add the kale to a bowl and toss with the dressing. Top with crispy chickpeas, sliced peaches, and crumbled vegan feta. Enjoy!
Notes
- Massage the kale well to soften it and cut any bitterness. This is a game-changer tip!
- Don't have an air fryer? Roast the chickpeas at the same temperature and bake time until golden and crispy.
- This recipe makes 2 regular-sized servings or 4 smaller servings.
Serving: 1 serving, Calories: 321kcal, Carbohydrates: 39g, Protein: 13g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 5g, Cholesterol: 7mg, Sodium: 624mg, Potassium: 439mg, Fiber: 8g, Sugar: 17g, Vitamin A: 3305IU, Vitamin C: 39mg, Calcium: 155mg, Iron: 3mg
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