Avocado Chickpea Kale Tahini Bowl (Printable)
Nourishing bowl with creamy avocado, chickpeas, kale, and tangy tahini. Ready in 15 minutes.
# What You’ll Need:
→ Salad Base
01 - 1 large bunch kale, stems removed, leaves finely chopped
02 - 1 ripe avocado, diced
03 - 1½ cups cooked chickpeas (or 1 can, drained and rinsed)
04 - 1 cup cherry tomatoes, halved
05 - ½ small red onion, thinly sliced
06 - ½ cup shredded carrots
07 - ¼ cup toasted pumpkin seeds (pepitas)
08 - 2 tablespoons chopped fresh parsley
→ Tahini Dressing
09 - ¼ cup tahini
10 - 2 tablespoons lemon juice (freshly squeezed)
11 - 1 tablespoon extra-virgin olive oil
12 - 1 tablespoon maple syrup or agave nectar
13 - 1 small garlic clove, minced
14 - 2–3 tablespoons water (to thin)
15 - ¼ teaspoon sea salt
16 - Freshly ground black pepper, to taste
# How-To Steps:
01 - Place chopped kale in large bowl. Drizzle with small splash of olive oil and pinch of salt. Massage kale with hands for 2–3 minutes until tender and slightly reduced in volume.
02 - Add chickpeas, diced avocado, cherry tomatoes, red onion, shredded carrots, pumpkin seeds, and parsley to bowl with massaged kale.
03 - In small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, minced garlic, salt, and pepper. Add water one tablespoon at time, whisking until dressing is smooth and pourable.
04 - Pour tahini dressing over salad. Gently toss to combine, ensuring all ingredients are evenly coated.
05 - Serve immediately as main dish or hearty lunch bowl.
# Expert Advice:
01 -
- It comes together in fifteen minutes flat
- The dressing doubles as a dip for literally everything else in your fridge
02 -
- Massaging kale is not optional, it is the difference between eating grass and eating velvet
- The tahini dressing thickens as it sits, so add an extra splash of water before serving leftovers
03 -
- Toast your pumpkin seeds in a dry pan until they smell nutty and pop occasionally
- Let the dressed salad sit for five minutes before eating, the flavors need that moment to meld