Creamy Kale Salad with Chickpeas, Beets, and Dukkah
Try this Creamy Kale Salad with Chickpeas, Beets, and Dukkah recipe.
Try this Creamy Kale Salad with Chickpeas, Beets, and Dukkah recipe.
- 1/2 tsp sea salt
- 1 tsp dried oregano
- 1/4 tsp ground cinnamon
- 1/4 tsp sea salt
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground black pepper
- 1/2 tsp ground turmeric
- 2 tsp finely minced garlic
- 1 tsp coconut sugar
- water to thin (~1/4 cup or 60 ml)
- 1 tbsp (15 ml) lemon juice
- 1/3 cup (80 g) tahini
- 1 15- ounce (425 g) can chickpeas drained, rinsed and well dried
- 1 tbsp (15 ml) grapeseed or avocado oil
- optional: pinch each ground cardamom + coriander
- 1 cup (160 g) thinly sliced shallot (~ 3 large shallot)
- 2 tbsp (15 g) brown rice (or all-purpose) flour
- pinch each salt + pepper
- avocado grape seed or coconut oil for pan-frying (~2 tbsp or 30 ml)
- 1 lemon juiced (~3 tbsp or 45 ml)
- 1 1/2-2 tbsp (20-30 ml) maple syrup (or to taste)
- 1 large bundle of kale (non curly // or sub mixed greens)
- 1 tbsp (15 ml) avocado or grape seed oil
- 1 beet, finely grated or sliced (i used a mandolin)
- 1/2 cup (67 g) roasted unsalted hazelnuts
- 1/3 cup (47 g) sesame seeds
- 2 tbsp ( 6 g) coriander seeds (or 1 heaping tbsp ground c
- 2 tbsp (6 g) ground cumin
- optional: 1/4 tsp each ground cinnamon + coconut s
- Carbohydrate 3.4185999976065 g
- Cholesterol 0 mg
- Fat 0.500489999889596 g
- Fiber 1.28460000516498 g
- Protein 0.724539999550704 g
- Saturated Fat 0.0739507499736641 g
- Serving Size 1 1 as an entrée, 4 as a side (9g)
- Sodium 657.312249998914 mg
- Sugar 2.13399999244152 g
- Trans Fat 0.0735842499779022 g
- Calories 17 calories
Step-by-step
- Preheat oven to 375 degrees F (190 C) and add rinsed, (thoroughly) dried chickpeas to a small mixing bowl.
- Add oil, cumin, paprika, coconut sugar, oregano, turmeric, cinnamon, sea salt, cardamom and coriander (optional), and stir to combine.
- Spread on a bare baking sheet and bake for 22-27 minutes, or until deep golden brown and slightly crispy - they'll crisp up more as they cool.
- In the meantime, add shallot to the same small mixing bowl from earlier and top with brown rice flour and a pinch each salt and black pepper.
- Toss to coat and heat a cast iron or metal skillet over medium heat.
- Once hot, add enough oil to lightly coat the bottom of the pan and add shallot and all of coating.
- Sauté, stirring occasionally, until soft and light golden brown - about 4 minutes. Set aside.
- Make the dressing by adding tahini, garlic, lemon juice, and maple syrup to a small mixing bowl and whisking to combine.
- Add enough water to thin until pourable - about 1/4 cup.
- Whisk until creamy and smooth. Taste and adjust seasonings as needed, adding more lemon juice for acidity, salt + pepper for flavor balance, or maple syrup for sweetness. Garlic will add more bite/spice.
- Add kale to a large mixing bowl and top with oil and lemon juice.
- Massage with hands to soften and coat the kale for about 1 minute.
- If serving with dukkah, prepare by adding hazelnuts to a food processor and pulsing into a fine meal.
- Next, heat a skillet over medium heat and add sesame seeds.
- Toast/brown, stirring frequently, until the natural oils begin to release and they turn light brown and become fragrant.
- Then transfer to the food processor.
- To the still warm skillet add the coriander seed and toast until some of the seeds begin to pop and they are fragrant.
- Move off the heat and smash with a pestle or wooden spoon.
- Then add to food processor along with ground cumin, pepper and sea salt, cinnamon and coconut sugar (optional).
- Process to combine. Set aside.
- Store completely cooled leftovers in a sealed container at room temperature up to 3 weeks, though best in the first two weeks.
- To serve, add grated beets, chickpeas and shallot to the kale and top with several spoonfuls of dukkah (optional).
- Add half of the dressing and toss to combine.
- Divide between servings plates and serve with additional dukkah and leftover dressing.
- Best when fresh, though leftovers will keep in the refrigerator up to 3 days.
A Kaleidoscope of Flavors: My Creamy Kale Salad Adventure
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. But let me tell you, this Creamy Kale Salad with Chickpeas, Beets, and Dukkah has become my go-to recipe for a quick, nutritious, and surprisingly flavorful lunch or light dinner. It’s a vibrant explosion of textures and tastes that satisfies my craving for something both healthy and satisfying. The kale, usually a bit tough, becomes incredibly tender after a quick massage with lemon juice and oil, preparing it perfectly for the other ingredients. The chickpeas, roasted to perfection, add a satisfying crunch and a depth of nutty flavor that balances the sweetness of the beets and the earthiness of the dukkah.
What really sets this salad apart is the homemade dukkah. This Egyptian spice blend adds a level of complexity and intrigue that elevates the entire dish. The toasted hazelnuts, sesame seeds, and coriander seeds create a fragrant and crunchy topping that complements the creamy tahini dressing beautifully. I’ve experimented with different variations, adding a pinch of cinnamon or coconut sugar for an extra touch of sweetness, and each time the result has been magical.
The beauty of this salad lies in its versatility. I often adapt it to whatever ingredients I have on hand. Sometimes I’ll swap the chickpeas for roasted sweet potatoes, adding a touch of extra sweetness and visual appeal. Other times, I’ll add crumbled feta cheese for a salty, tangy kick. The possibilities are endless! The creamy tahini dressing is another star player, its richness and subtle tang tying all the flavors together seamlessly. I love the simplicity of the dressing—just tahini, garlic, lemon juice, and maple syrup—but you can easily adjust it to your own preference, adding a splash more lemon for extra zing or a drizzle of honey for a touch of extra sweetness.
This salad is not only incredibly delicious but also incredibly healthy. The kale is packed with vitamins and antioxidants, the chickpeas are a great source of protein and fiber, and the beets offer a boost of nitrates which are good for blood pressure. This salad ticks all the boxes for me: it's flavorful, healthy, and easy to make, even on my busiest days. It’s a perfect example of how a simple salad can be transformed into a culinary masterpiece with just a few key ingredients and a bit of creativity. It has quickly become a staple in my weekly meal plan, and I suspect it will become a favorite in yours as well. Try it, and let me know what you think! I bet you’ll agree, it's a true kale-idoscopic delight!
Tips for Success:
- Roast those chickpeas! Roasting them brings out their natural sweetness and adds a delicious crunch.
- Massage the kale! This step is crucial for tenderizing the kale and allowing it to absorb the dressing.
- Don't be afraid to experiment! This salad is incredibly versatile, so feel free to add your own favorite ingredients.
- Make extra dressing! It's delicious on everything from roasted vegetables to grilled chicken.
