Warm Kale Salad with Lentils, Roasted Potatoes & Crispy Chickpeas
This hearty and nourishing warm kale salad is made with roasted potatoes, lentils, crispy chickpeas, and finished with a creamy lemon tahini dressing. A healthy vegan dinner that's packed with plant-based protein and tons of flavor!
Equipment
Ingredients
- ½ cup dried brown lentils, makes ~1 cup cooked lentils
- 2 tablespoons olive oil
- 2 medium gold potatoes, cut into 1" cubes
- 1 15 oz can chickpeas
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 bunch curly kale, washed and torn into pieces
- 1 batch lemon tahini dressing, or quick dressing; see note
Instructions
- Cook the lentils: Cook the lentils according to package instructions. If using canned lentils, warm them on the stovetop for 7-10 minutes.
- Roast the potatoes and chickpeas: Preheat the oven to 400°F. Cut the potatoes into cubes. Drain and rinse the chickpeas, then pat them dry. Add the potatoes and chickpeas to a bowl and toss with olive oil, smoked paprika, salt, pepper, garlic powder, and onion powder. Spread them on a baking sheet and roast until golden, tender, and crispy, about 30-40 minutes.
- Steam the kale: Add washed and chopped curly kale to a steamer basket and steam for 5-7 minutes. You'll know it's done once the kale turns tender and a bright green color.
- Make the dressing: Mix together the tahini, water, lemon juice, maple syrup, nutritional yeast, salt, pepper, and garlic powder until creamy. Or, if you're opting for the simple 2-ingredient dressing, just drizzle the salad with 2-3 tbsp of tahini and add a squeeze of lemon.
- Assemble the bowl: Add the steamed kale to a large bowl, then layer with roasted potatoes, warm lentils, and crispy chickpeas. Drizzle with the lemon tahini dressing and toss everything together until well coated. Serve warm and enjoy!
Notes
- Use pre-cooked lentils to save time. If you're tight on time, canned lentils from the store will work great in this recipe and make assembling the bowl much quicker.
- The dressing. The lemon tahini dressing really ties everything together and adds a bright, tangy flavor. Note that you won't use the full batch, you'll likely have some leftover, which is perfect for drizzling on salads, veggies, grain bowls, etc.!
- For a simpler dressing. If you want something simpler, you can toss the salad with 2-3 tbsp of runny tahini and a squeeze of fresh lemon juice for a quick two-ingredient dressing. I love this squeezable bottle of tahini, it's a total game-changer!
Serving: 1serving, Calories: 316kcal, Carbohydrates: 35g, Protein: 12g, Fat: 16g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 8g, Sodium: 321mg, Potassium: 785mg, Fiber: 11g, Sugar: 1g, Vitamin A: 3392IU, Vitamin C: 49mg, Calcium: 131mg, Iron: 4mg
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