Sweet & Savoury Kale Salad

A perfect mix of sweet and savoury! This kale salad is perfect for a summer evening.
Vegan, Plant-Based, Vegetarian, Dairy-Free, Gluten-Free
Total time: 50 minutes
  • Kale
  • Garbanzo beans (chickpeas)
  • Grape tomatoes
  • Brussels sprouts
  • Kalamata olives (optional, they add more “tang”)
  • Pine nuts
  • Tahini paste
  • Vegan mayo
  • 1-1/2 lemons
  • Olive oil
  • Himalayan pink salt
  • Black pepper
  • Cayenne pepper (optional)
Total roasting time: 20 minutes
The chickpeas, grape tomatoes and brussels sprouts will need to be roasted. First, preheat your oven to 400 degrees Fahrenheit. Next, prep all 3 ingredients in separate bowls. The garbanzo beans will need to be in already edible form (I’m lazy and used the canned ones). Combine your desired amount of garbanzo beans with a splash of olive oil and pink salt in a bowl. Next, grab your grape tomatoes and also combine in a bowl with a splash of olive oil and pink salt. Place both the beans and tomatoes on a baking sheet lined with parchment paper and pop in your heated oven. Set a timer for 20 minutes.
Next, you will need to prep your lemon brussels sprouts. Slice off the ends of the brussels sprouts and cut them in half, then cut the halves into half again – 1 brussels sprout will now equal 4 pieces. Combine sprouts in a bowl and add 1/2 of a lemon’s juice (if you have more than 16 pieces/4 brussels sprouts altogether, I would recommend more lemon juice). Splash with olive oil and pink salt. Once the chickpeas and tomatoes have been in for 20 minutes, you can now add the brussels sprouts. Set a timer for another 20 minutes.
Remove all 3 ingredients from the oven at the 40 minute mark. Now you’re ready to prep your tahini sauce!
In a bowl combine 1-1/4 tablespoon of tahini paste, 3/4 tablespoon vegan mayo, 3/4 juice of 1 lemon and 1/4 teaspoon of olive oil. It’s optional if you want to add pink salt to your sauce. Whisk together until there are no clumps.
Next lay your bed of kale in your bowl and drizzle with a bit of olive oil and fresh lemon juice. Add roasted chickpeas, roasted tomatoes, roasted brussels sprouts, pine nuts and kalamata olives (optional). I added cayenne pepper on top of my salad for a bit of a “kick”. Next drizzle with tahini sauce and season with black pepper. Garnish with a slice of lemon.

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