kale salad with roasted carrots, chickpeas + spiced tahini dressing

I’m no stranger to a kale salad (or two, or three), but I haven’t given them much love over the past few months. I spent the summer enjoying lighter, brighter greens like butter lettuces, napa cabbage, romaine and pea shoots. But as we ease into winter, dainty lettuces won’t suffice: only kale can cure my salad cravings.

Sure, kale can have a bit of a bitter taste, but the sweetness of the caramelized, oven-roasted carrots pairs perfectly, and creates a winning flavor combination. I added a big handful of cooked chickpeas to transform this salad into a balanced meal. For the finishing touch, drizzle the spiced tahini dressing on top to add richness and warmth that will combat winter’s cold.

I picked up a container or Turkish maras peppers at a local Middle Eastern Bakery. I’ve enjoyed adding a pinch of these beautiful, red specks on eggs, avocado toast, meats, fish – and in dressings like this one. If you can’t find the peppers, or don’t have on hand, you can substitute paprika and crushed red peppers.

Kale Salad with Roasted Carrots + Chickpeas


1 bunch of carrots, peeled and cut on a large bias
1 tablespoon + 2 teaspoons olive oil, divided
1/2 teaspoon sea salt, divided
1 bunch lacinato kale, stems removed and torn into small pieces
1 tablespoon lemon juice
1 cup cooked chickpeas
Spiced tahini dressing (recipe below!)


Preheat oven to 425. Line a large baking sheet with parchment paper. Add carrots to baking sheet and toss with 1 tablespoon olive oil and a 1/4 teaspoon sea salt. Roast until carrots are tender and caramelized – about 20-30 minutes.

Meanwhile, place torn kale in a large bowl. Add lemon juice, remaining 2 teaspoons olive oil and 1/4 teaspoon sea salt. Gently ‘massage’ kale with clean hands. Kale should turn bright green and begin to tenderize. Toss in chickpeas and cooked carrots. Drizzle with tahini dressing and serve extra on the side.

Spiced Tahini Dressing


1/4 cup tahini
1/4 cup water
1 garlic clove minced
2 tablespoons fresh lemon juice
1/4 teaspoon sea salt
1 tablespoon turkish maras peppers (or 2 teaspoons paprika and a dash of crushed red pepper flakes)


Whisk all ingredients together. Depending on the consistency of the tahini (whether oily or solid) you may need to add a bit of extra water until you reach desired consistency.


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