Broccoli, Avocado, Kale Salad with Garlic-Tahini Dressing & Roasted Chickpeas

This is the perfect summer meal.

Kale, broccoli, avocado, cabbage, and crispy chickpeas tossed with quinoa and a garlic tahini dressing makes for some seriously flavorful healthy greens. I love the idea of inviting friends over and serving this outdoors alongside a chilled glass of Rose.

While there are a lot of fabulous things going on in this salad, crispy chickpeas steal the show. Roasting chickpeas with a drizzle of olive oil, smoked paprika and a pinch of salt transforms these protein-packed beans into crunchy, smokey little wonders that add amazing flavor & texture. I recommend you double the amount of chickpeas for this recipe to keep extras on hand for a quick snack.

Just a thought.

I could have stopped there, but I wanted to give this salad a drizzle of something delicious. After my first lick of this creamy garlic tahini dressing, I was kicking myself because it’s so good and and is the perfect accompaniment for lots of things, like grains, greens, roasted vegetables & baked sweet potatoes.

Eating your greens can be delicious. Climb on board, friends.

Broccoli, Avocado, Kale Salad with Garlic-Tahini Dressing & Roasted Chickpeas

For Salad:
2 cups packed greens (kale, spinach, or Swiss Chard) stems removed and chopped
1 1/2 cups broccoli florets, roasted
1 cup shredded cabbage (purple, green or a combination)
1 cup cooked quinoa
1 avocado, sliced

For Chickpeas:
1 15-ounce can chickpeas, rinsed and drained
1 tbsp. extra virgin olive oil
1 tsp. smoked paprika
1/4 tsp. salt

For Garlic-Tahini Sauce:
2 tbsp. fresh squeezed lemon juice
1 garlic clove minced
½ cup water
½ cup tahini
1 tsp maple syrup or honey
1 tbsp apple cider vinegar
2 tsp. tamari soy sauce

For Chickpeas: Preheat oven to 425 degrees. Drain, rinse and pat dry chickpeas. In a bowl toss chickpeas with smoked paprika, olive oil and salt. Place chickpeas on a baking sheet and bake until crispy, about 20 minutes. Remove from oven and let cool.

For Garlic-Tahini Sauce: Put all the tahini sauce ingredients into a food processor and process until smooth,  scraping down sides and bottom. Taste and add more tamari and water if needed.

For Salad: In a large salad bowl combine all the salad ingredients and enough garlic-tahini dressing to coat. Gently toss. Top salad with roasted chickpeas and an extra drizzle of garlic tahini sauce if desired.

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