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Chickpea Kale Salad

Kale and chickpea salad with tahini dressing, alongside honey and lemon water and a bottle of Nate's honey.
Sprinkled with peppery, crispy chickpeas, this vegan kale salad makes a filling and flavorful lunch or dinner. Top it with a creamy tahini Caesar dressing for the perfect finishing touch!

Yield 3-4 Servings
Prep Time 15 Minutes
Total Time 15 Minutes



  • 8 cups chopped kale
  • 2 Tbsp olive oil
  • 1 lemon, juiced


  • ¼ cup raw tahini
  • 1 Tbsp Nate’s 100% Pure Honey
  • 2 lemons, juiced and zested
  • 1 clove fresh garlic
  • 8 capers
  • 1 tsp dijon mustard
  • ½ tsp fresh ground pepper
  • 1-2 Tbsp water


  • 15 oz can chickpeas, drained
  • ⅓ cup oat flour
  • 1 tsp fresh cracked pepper
  • ½ tsp paprika
  • ¾ tsp garlic salt
  • ½ cup olive or coconut oil
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In a large bowl, drizzle olive oil and the juice of 1 lemon over kale. Massage until leaves are tender, about 1-2 minutes.


In a blender, combine all ingredients for the dressing, puree until smooth and creamy. Pour over salad and stir until well tossed.


Dry chickpeas lightly with a paper towel. In a small bowl, stir together oat flour, pepper, paprika and garlic salt. Toss chickpeas in flour mixture to coat.

In a large skillet, heat oil over medium-high heat. Add chickpeas, cooking until golden brown and crispy. Serve over salad.

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