Go Back
–+ servings
tahini kale Caesar salad on a plate with a fork. Topped with crispy harissa roasted chickpeas and shredded parmesan. Accompanied by a fork and a jar of dressing in the background.

Kale Tahini Caesar Salad with Harissa Roasted Chickpeas

This new take on the classic kale Caesar features Middle Eastern flavors and gluten-free crunch.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 as a side salad

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. 

Nutrition

Calories: 183.6kcal | Carbohydrates: 6.2g | Protein: 5.1g | Fat: 16.4g | Saturated Fat: 2.8g | Polyunsaturated Fat: 4.5g | Monounsaturated Fat: 8.4g | Cholesterol: 2.5mg | Sodium: 139mg | Potassium: 222.3mg | Fiber: 2.1g | Sugar: 0.8g | Vitamin A: 3297.2IU | Vitamin C: 32.1mg | Calcium: 154.7mg | Iron: 1.5mg
QR Code linking back to recipe