Kale Salad with Ginger Dressing, Chickpeas and Sesame Almonds


I go through a lot of kale salads and while I love a creamy tahini or cesar dressing sometimes I need to switch it up.  This salad has lots of crunch and texture from sesame almonds and hemp seeds and a crazy bang of flavor from the dressing.  The ginger is the star of the dressing… perfectly balanced by the honey and vinegar.  I could see this salad tasting great with grilled shrimp or with some salty feta mixed in.  Just as is it was light and satisfying!

You’ll need

  • 2 bunches of kale, large ribs removed, finely chopped
  • 1 can chickpeas, rinsed and drained
  • 1 cup almonds, chopped
  • 1 tablespoon avocado oil or other oil
  • 0.25 cup sesame seeds
  • 0.25 cup hemp seeds
  • 0.75 cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1” piece of ginger, peeled and minced
  • Salt/pep


To Make:

  1. In small bowl whisk together extra virgin olive oil, vinegar, honey, ginger, 1 tsp salt and 1 tsp pepper.
  2. Over medium low heat warm avocado oil. Add almonds, sesame seeds and pinch salt and sauté 5 minutes. Set aside.
  3. Massage kale with pinch salt for a minute. Toss with dressing.  Add chickpeas, sesame almonds and hemp seeds and toss to combine.

Make ahead:

  • Prep kale and keep in air tight container in fridge
  • Make dressing and store in fridge
  • Make almonds and store at room temp
  • Drain and rinse chickpeas an store in air tight container in fridge
  • Toss all ingredients together when ready to serve

 Inspired by WhatsCookingGoodLooking


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