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Snack recipe · from the recipe book

Crispy Chickpea Quinoa Kale Salad with Tahini

Nutty quinoa and lemony massaged kale tossed with oven-crisped cumin chickpeas, sweet roasted carrots and a creamy garlic-tahini dressing.

Crispy Chickpea Quinoa Kale Salad with Tahini

Ingredients

  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
  • ⅔ cup100 gQuinoa, dryrinsed
  • 1 cup260 gWater
  • 5¾ cups chopped120 gKalestems removed, thinly sliced
  • 3 medium180 gCarrotssliced into thin coins
  • ½ medium (8 in.)150 gCucumberdiced
  • ¼ cup chopped40 gRed onionthinly sliced
  • ¼ cup chopped15 gFresh parsleychopped
  • 1½ tbsp20 gOlive oil
  • 1½ tsp3 gGround cumin
  • ¾ tsp2 gPaprika (sweet or smoked)
  • 3½ tbsp50 gTahini
  • ¼ cup60 gLemon juice
  • 1 clove3 gGarlicgrated
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. On the sheet pan, toss the chickpeas and carrot with three quarters of the olive oil, the cumin, the paprika and one third of the salt. Spread in one layer and roast 25 to 30 minutes, shaking once, until the chickpeas are crisp and the carrots tender.
  3. Meanwhile, bring the quinoa and 200 g of the water to a boil in a small pot, cover, simmer 15 minutes, then rest off the heat 5 minutes and fluff. Spread on a plate to cool slightly.
  4. In a large bowl, rub the kale with the remaining quarter of the olive oil, one third of the lemon juice and one third of the salt for 1 to 2 minutes until it softens.
  5. For the dressing, whisk the tahini, the remaining two thirds of the lemon juice, the garlic, the remaining third of the salt and the black pepper, then whisk in the remaining 60 g of water until creamy and pourable.
  6. Add the quinoa, cucumber, red onion and parsley to the kale, pour over the dressing and toss.
  7. Top with the roasted chickpeas and carrots and serve while the chickpeas are still crisp.

Contains: Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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