The Ultimate Savory Kale Salad (V, GF)
Prep time
Cook time
Total time
The ultimate savory kale salad, filling enough to eat for dinner! Filled with crispy spiced potatoes and chickpeas, avocado, and dressed in a creamy tahini! Vegan and gluten-free.
Recipe type: Main
Cuisine: Vegan
Serves: 2-3
  • 1 cup cherry tomatoes
  • 1 avocado
  • 5-6 cups kale leaves
  • 1 Persian cucumber
  • 1 cup cooked or canned chickpeas
  • ¾ cup roasted or cooked corn
  • 2 cups diced potatoes (preferably Yukon gold)
  • ¼ tsp smoked paprika
  • ¼ tsp salt
  • ¼ tsp black pepper
  • Nutritional yeast for topping
Tahini Dressing
  • ¼ cup tahini
  • 2 tbsp lemon juice
  • 3 tbsp water
  • ½ tsp sea salt
  1. Preheat oven to 475F. Toss diced potatoes and cooked chickpeas in salt, pepper, and paprika. This works best if the chickpeas and potatoes are not completely dry so that the seasoning sticks. Place them on a parchment paper-lined baking sheet and bake for 25 mins, shaking halfway through.
  2. Whisk all ingredients for tahini dressing in a small bowl.
  3. Dice avocado and cucumber, and cut cherry tomatoes in half.
  4. Place washed kale leaves in a large serving bowl. Drizzle over some of the tahini dressing and toss the kale in it. The tahini is best incorporated into the kale if you massage it into the leaves. Repeat until kale leaves are evenly coated in dressing. Top with tomatoes, avocado, cucumber, corn, chickpeas, and potatoes. Lightly toss.
  5. Top with an extra drizzle of tahini dressing, and sprinkle some nutritional yeast. Enjoy!
Recipe by Zen and Zaatar at