Rubbed Kale Salad With Roasted Cauliflower, Chickpeas, And Lemon Tahini Dressing

This salad was seriously to die for. It's a salad, but also a delicious bowl of roasted vegetables in a lemony, creamy dressing that just screams any time of the year. If you're in the mood, switch up the roasted vegetables! I added grilled salmon to the top of this but you could use chicken, steak, shrimp, tofu, or leave the dish as is!

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Servings: 4

Prep Time: 00:30

Cook Time: 00:30

Main Ingredients

1 head cauliflower, trimmed and cut into bite sized pieces

2 bunches kale (preferably dinosaur kale, but i used curly and it was great as well), stemmed, and sliced

1 can chickpeas, drained and rinsed

1 - 1/2 tsp smoked paprika, divided

1/2 tsp garlic powder

pinch cayenne pepper (optional)

1 red onion, sliced thin

3 tablespoons olive oil or avocado oil, divided

1/2 bunch parsley, roughly chopped

1/2 juice of a lemon

lemon tahini dressing:

4 tablespoons tahini

1/4 cup water

3 - 4 tablespoons freshly squeezed lemon juice, about 1- 2 good lemons

1/2 tsp cumin

1/4 tsp cayenne pepper (optional)

2 cloves garlic

salt and pepper to taste


1Preheat the oven to 450 F. Prepare two baking sheets by lining them with parchment paper, set them aside.

2Cut the base of the cauliflower head off and cut the cauliflower into smaller florets. Slice the onion into thin strips. Place the cauliflower and onion into a large bowl, drizzle 1 tablespoon of the olive oil on top, mix so that the vegetables are evenly coated. Sprinkle 1 teaspoon of smoked paprika over the cauliflower and onion, season with salt and pepper. Mix until evenly coated with seasonings.

3Separate the mixture onto the two prepared baking sheets. Roast the cauliflower and onion for 20-30 minutes or until browned and crispy, moving the vegetables around 1/2 way for even roasting.

4While the vegetables are roasting, make the dressing. Blend all the dressing ingredients together in a blender or food processor until smooth. Taste and adjust with salt and pepper as needed. Refrigerate until ready to use.

5Prepare the kale. Place a large bowl next to you. Rinse the kale leaves, remove the large portion of the stem, and cut into strips width wise. Place the chopped kale into the bowl, drizzle 2 tablespoons of olive oil and a squeeze of lemon over the kale. For 2-3 minutes using your hands massage the oil into the kale. Massaging the kale breaks down the fibers in the leaves making the texture much more welcoming. Portion the kale out into 4 bowls.

6Drain and rinse your can of chickpeas. Heat a large skillet over medium-high heat, adding 1 tablespoon high heat oil. Once the oil is hot, add the chickpeas to the skillet along with the garlic powder, paprika, and cayenne (if using). Cook for approximately 5 minutes or until slightly crispy. Separate your chickpeas evenly into the 4 bowls.

7Remove the stems from the parsley, roughly chop the leaves. Set aside. This is a great time to prepare any protein you may be adding to the dish.

8To assemble the salad, separate the cauliflower, onion, and chickpeas evenly among the the bowls followed by your choice of protein. Drizzle the lemon tahini dressing evenly over the tops, finish with chopped parsley. Enjoy!

Additional Notes

This salad keeps great for the next couple days as well, just keep the dressing on the side!

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