Kale tahini Caesar salad with harissa roasted chickpeas is a Middle Eastern-influenced take on the modern classic kale Caesar. The dressing features rich and nutty tahini, lots of garlic, and gets a sharp, citrusy tang from sumac. And it has plenty of gluten-free crunch from (gluten-free!) spicy, crispy chickpeas seasoned with harissa. It makes a great side dish for chicken, lamb, or fish.
I’ve got endless variations on the kale Caesar salad up my sleeve, but this kale tahini Caesar with harissa roasted chickpeas is by far my favorite. I already have a kale Caesar on the blog so I wasn’t going to post this one, but after the third time someone in my family requested it, I figured I’d better share it.
On trend: tahini salad dressing
Tahini is finally busting out as a pantry staple in the U.S., and I have to buy a big 32 ounce jar to meet my newly-upgraded usage. For those who are unfamiliar, tahini is a ground butter made from toasted sesame seeds. It is a staple ingredient in Middle Eastern cuisine, and is probably most widely known as an essential element in hummus.
Tahini is renowned for its rich nutty flavor and creamy texture, which makes it a really fantastic non-dairy, non-mayonnaise base for this tahini Caesar dressing. If anything, I actually prefer a tahini salad dressing to those with a mayo base these days! It can be a little thick, but it’s strongly flavored enough that you can thin it with water to get it to the right consistency. And it even comes with a respectable list of health benefits, like monounsaturated fats, phosphorus, manganese, and vitamins B1 and B6.
Most of the best tahini brands are imported, and if you can find a Middle Eastern market in your area, I highly recommend buying your tahini there. Lebanon Valley Tahini is my absolute favorite, but I also like Soom Foods Pure Ground Sesame Tahini, or Mighty Sesame Co.’s Squeezable Tahini.
How to get chickpeas crispy in the oven
Crunch is an essential element of any good Caesar salad (or, if you ask me, any salad). In this kale tahini Caesar salad recipe I’ve turned to spicy roasted chickpeas for a gluten-free topping, The heat and flavor of harissa really gives this recipe some flair.
It can be challenging to get chickpeas crunchy in the oven, but there are a couple of tricks to keep in mind.
- You want your chickpeas to be as dry as possible. After draining and rinsing them, I pour them out on a clean tea towel and gently rub them dry.
- Using a dry harissa seasoning rather than a paste or a sauce really makes a difference, since adding moisture will keep them from getting crunchy. Harissa seasoning is available at Cost Plus Worldmarket or on Amazon.
- I add a really minimal amount of oil, and often use an olive oil sprayer to evenly distribute a very light coating.
- I heat my oven to 400° F to start, then turn it up to 425° at the end of roasting. The extra heat at the end makes them really crispy around the edges. Just try to stop snacking on them! I have a hard time keeping harissa roasted chickpeas around the house.
Ingredients and substitutions
For the salad
Kale: I prefer curly kale, and slice it into thin (¼ inch) ribbons.
Chickpeas: I use regular sodium chickpeas for this recipe, because I find it’s better for them to be seasoned all the way through rather than just on the outside. I also typically pulse them a few times in the food processor since I find the texture of the chopped chickpeas works better in this salad. You can leave them whole if you wish, just increase your initial roasting time by 5-10 minutes.
Harissa spice: I get mine at Cost Plus World Market or on Amazon (see links above).
Olive oil: As always, I recommend an organic extra virgin olive oil from a single country.
Parmesan cheese: I buy big wedges of Parmigiano Reggiano at Costco! And yes, I go through an entire wedge every month.
For the tahini Caesar dressing
Tahini: I use Lebanon Valley Tahini or Soom Foods Pure Ground Sesame Tahini.
Garlic: I recommend using fresh garlic or granulated garlic, not jarred garlic.
Red wine vinegar: If you don’t have sumac, you can substitute lemon juice for the red wine vinegar here.
Olive oil: Always use the good stuff in your salad dressing! I recommend a rich imported olive oil from a single country.
Sumac: Sumac can be hard to find, but is a wonderful spice that has a sharp, citrus-like tang to this tahini Caesar dressing. My favorite is Al’Ard Sumac from Palestine, which I buy on Amazon.
Worcestershire sauce: Lea & Perrins is the classic. It’s what I use.
Parmesan cheese: See my recommendation above. Just please skip the green can.
Salt and pepper to taste: I start with ¼ teaspoon salt and a pinch of pepper and adjust to taste.
Water: Add enough cool water to make the dressing the right consistency for Caesar salad.
FAQ: Working with tahini
Storing tahini is much like storing peanut butter; it is shelf-stable and is safe to store in a cool, dark place such as your pantry. If you make your own tahini or mix it with anything, keep it in the refrigerator and use it within 5 days.
Tahini does have a tendency to separate when stored at room temperature. This is totally normal and I recommend stirring the oil and the paste together with a fork rather than a spoon or a whisk. If you would like to keep it from separating you can store it in the refrigerator, although that will make it quite thick and harder to work with.
Tahini can go bad, or turn rancid, if left too long or exposed to heat. If yours has been sitting for awhile, smell and taste it before using. Rancid tahini will have a sour metallic taste and should be discarded. If your area experiences a heat wave and your house stays hot, I recommend putting your tahini in the refrigerator until the heat passes.
Tips for the perfect kale tahini Caesar salad
Slice your kale in thin ribbons. A lot of people find raw kale to be chewy, including myself. Massaging the dressing into it helps (see my next tip), but I’ve found that how you cut your kale matters too, though my preference often varies from salad to salad. For this kale tahini Caesar salad, I prefer ¼-inch thick ribbons.
Don’t skimp on the massage. It can take up to two minutes of massaging to get your kale to the perfect texture, depending on the type of kale you are using. You don’t want to be squeezing it hard, but definitely use firm pressure. Taste it every 20-30 seconds and stop when it is no longer leathery but still has a bit of crunch.
Short on time? Me too! You can approximate the flavor of the dressing by whisking a couple tablespoons each of tahini and your favorite bottled Caesar dressing together.
Prep ahead and storage instructions
This salad is easy to prep ahead up to three days in advance, including your tahini Caesar dressing. Store everything separately in sealed containers in your refrigerator, then assemble just before serving. It’s also safe to eat for a day after serving. The chickpeas won’t be as crunchy, but they are still good!
The dressing will keep for 3-4 days if you use fresh garlic, 5 days if you use granulated garlic.
I love hearing from you!
Questions? Comments? Did you make this kale tahini Caesar salad? Let me know how it turned out for you. And don’t forget to save and share this recipe by pinning it to Pinterest or saving to Samsung Food (formerly Whisk) or sharing on Instagram or Facebook.
Kale Tahini Caesar Salad with Harissa Roasted Chickpeas
Equipment
- Knife and cutting board
- Measuring cups and spoons
- olive oil sprayer optional
- small mixing bowl
- Salad bowl
- Salad tongs
Ingredients
- 1 bunch curly kale
- 1 14 ounce can chickpeas
- 1 teaspoon Harissa spice not sauce
- ¼ cup tahini
- 2 cloves garlic crushed (or 1 teaspoon granulated garlic)
- 1 tablespoon red wine vinegar or fresh lemon juice
- 2 tablespoons olive oil plus 1½ teaspoons for the chickpeas
- ¼ teaspoon sumac omit if using lemon juice
- 2 teaspoons Worcestershire sauce
- 3 tablespoons Parmesan cheese grated
- Salt and pepper to taste I start with ¼ teaspoon salt and a pinch of pepper
- Water as needed for consistency
Instructions
- Preheat the oven to 400° F and line a baking sheet with foil or parchment.
- Drain and rinse the chickpeas, then pour them out onto a clean tea towel and dry them well. Add to a food processor and pulse 3-4 times to achieve a rough crumbled texture. Pour them onto the baking sheet. Use your fingers to break up any chickpeas that are still whole.
- Drizzle the chickpeas with 1½ teaspoons olive oil and sprinkle them with the harissa powder. Mix with your hands to coat. Roast for 20 minutes.
- Take the chickpeas out of the oven and raise the heat to 425° F. Give them a good toss and return them to the oven until crispy but not burned, about 10 more minutes (keep an eye on them after 5 minutes). Set aside to cool.
- Place the tahini, garlic, vinegar, olive oil, sumac, Worcestershire sauce, ¼ teaspoon salt, a pinch of pepper, and grated Parmesan in a bowl and whisk until combined. Add cool water by the tablespoon, whisking vigorously until the dressing is a creamy dressing consistency. Taste and adjust seasoning.
- Wash, dry, and stem the kale. Slice it into ¼ inch ribbons, you’ll want 6-8 loose cups of sliced kale (it may not take the whole bunch). Add ⅓ cup dressing and use your hands to massage it into the kale. Keep massaging the kale until it is soft and easy to chew. This can take several minutes. The kale will reduce in size quite a bit.
- Add the roasted chickpeas and toss, then give it all a taste and add extra dressing if you would like. Top with some shaved parmesan and a few cranks of freshly ground black pepper.
Notes
- Harissa tends to be very spicy, be aware that even the “mild” version has a kick.
- If you can’t find harissa powder, you can use 2 teaspoons of the sauce, though they might not be as crispy. Watch them carefully so they don't burn.
Need more servings?
To adjust a recipe for more or fewer servings, hover your cursor over the number servings on the recipe card. This will bring up a slider that you can move to the number of servings you want to make.
tisha says
This salad was amazing! Simple and delicious!
Swathi says
Kale tahini caser salad is delicious great with a bowl of soup. My family enjoyed it.
Leslie says
Love the texture and flavors in this delicious Caesar salad recipe!
Sonja says
This might be the first kale salad I actually enjoyed. The dressing is so creamy from the Tahini and I loved the idea of crushing the chickpeas in the food processor for extra texture and crunch when roasting them. Made all the difference.
Nora says
Served this Caesar salad as an appetizer. Everyone was delighted!
Helen at the Lazy Gastonome says
This is a great summer salad. It’s filling, complete and totally delicious.
Lindsey says
This recipe brings kale salads to a whole new level! Fresh, creamy, and full of flavor.
Sharon says
Thanks for all of your tips to make the roasted chickpeas, the salad recipe sounds delicious and filling.
Jeff Zeanah says
Creative and Great!
Lisa says
Thank you!
Claudia says
Yum! Your kale tahini Caesar salad looks amazing! Can't wait to try it!
Lisa says
Thanks so much...I hope you enjoy it!
Kaylen says
I love kale and chickpeas! Perfect salad for fall or summer!
Lisa says
Thank you!