Kale Salad with Moroccan Spiced Chickpeas and Tahini/Miso Dressing


They say that necessity is the mother of all invention. I’m sure whoever coined this phrase definitely spent some time in my kitchen.

For some reason I always seem to have plenty of specialty ingredients but always seem to lack basic necessities. One Friday afternoon about an hour before Shabbat I began to prepare a salad. I peered into my fridge and realized I had totally forgotten to buy salad ingredients (i.e. cucumbers, tomatoes, etc) but I did have a huge bag of kale. I pondered what to do with it for a good five minutes.

I’ll be honest, I’m not the biggest fan of kale since it generally has a very “woody” taste and the texture is a bit off putting. Normally I steam it and add it to omelettes or sautee it with garlic and onions. I had recently had a delicious kale based salad at Souper Girl that had made me question whether I should try to make a salad out of it.

Inspiration struck! I lightly steamed the kale, just enough to take away some of the rough texture and woody taste, sauteed some chickpeas with a delicious Morrocan spice blend I had recently purchased, and then used the leftover dressing from another dish I had made for that Shabbat dinner. Voila! An amazing and easy to make salad that was healthy, delicious, cheap to make, and filling!


Miso/Tahini Dressing:

  • 1 tablespoon of sesasme seed oil (not toasted/dark roast)
  • 3 tablespoons of tahini
  • 3 tablespoons of miso paste (white or red)
  • 1 tablespoon of honey
  • 1 tablespoon of lemon juice
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of pepper
  • 1/2 cup of water


  • About 2 pounds of kale – thoroughly washed and chopped into bite size pieces
  • 1.5 cups of canned chickpeas (drained and rinsed)
  • 1 teaspoon of cumin
  • 1 teaspoon of ground coriander seeds
  • 1 teaspoon of Morroccan Paprika (sub out Spanish)
  • 1 teaspoon of salt and pepper
  • 3 tablespoons of olive oil


  1. Preheat the oven to 350 degrees
  2. Make your salad dressing by combining all of the ingredients into a blender or food processor until very well blended. Make sure to try it and add additional salt, pepper, or honey per your taste preferences
  3. Using a steamer – lightly steam the kale for about 4-5 minutes. The leaves should still be whole but soften a bit. Set aside the kale in a salad bowl once complete.
  4. In a small oven-safe bowl (pyrex container works best) combine the chickpeas, olive oil, salt and spices. Mix well until the chickpeas are coated by the spices.
  5. Move the chickpeas to the oven and bake for about 10 minutes – let cool to room temperature.
  6. Add chickpeas to the top of the kale. Pour dressing on top and toss well.

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