Lettuce and Kale Salad with Roasted Chickpeas and Lemon-Tahini Dressing

A vibrant and healthy salad featuring crisp lettuce, hearty kale, protein-packed roasted chickpeas, and a tangy lemon-tahini dressing.

Prep Time

20 minutes

Total Time

50 minutes

Calories

465 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.21/serving

Season:

🌸 Spring•☀️ Summer•❄️ Winter

Meal Type:

Lunch•Dinner•Snack•Salad

Cuisine:

Main Ingredient:

Cooking Style:

Dietary:

Mood:

Comfort Food•Light & Fresh•Hearty•Healthy

Ingredients

Servings

1canChickpeas(drained and rinsed (15 ounces))

£0.65

2tablespoonsOlive oil(divided)

£0.20

0.5teaspoonSmoked paprika

£0.05

0.5teaspoonGarlic powder

£0.03

0.3teaspoonSalt

£0.01

0.3teaspoonBlack pepper

£0.02

8ouncesKale(torn into bite-sized pieces, stems removed)

£0.75

8ouncesRomaine lettuce(chopped)

£0.60

0.5Cucumber(thinly sliced)

£0.45

1pintCherry tomatoes(halved)

£1.50

0.3Red onion(thinly sliced)

£0.15

3tablespoonsTahini

£0.30

2tablespoonsLemon juice(freshly squeezed)

£0.10

2tablespoonsWater(to thin dressing)

1cloveMinced garlic

£0.05

Total Cost

£4.86

£1.21 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2.
In a bowl, toss the drained and rinsed chickpeas with 1 tablespoon of olive oil, smoked paprika, garlic powder, salt, and pepper.
3.
Spread the chickpeas in a single layer on the prepared baking sheet and roast for 25-30 minutes, or until crispy and golden brown. Shake the pan halfway through for even cooking.
4.
While the chickpeas are roasting, prepare the lemon-tahini dressing. In a small bowl, whisk together the tahini, lemon juice, remaining 1 tablespoon of olive oil, minced garlic, and water (start with 2 tablespoons and add more until desired consistency is reached). Season with salt and pepper to taste.
5.
In a large bowl, combine the kale, romaine lettuce, cucumber, cherry tomatoes, and red onion.
6.
Once the chickpeas are roasted, let them cool slightly before adding them to the salad.
7.
Pour the lemon-tahini dressing over the salad and toss gently to combine.
8.
Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (300g)

465 kcal / 1945 kJ

Carbs

47g

18% of RDA

Fat

25g

36% of RDA

Protein

17g

34% of RDA

Detailed Breakdown

Fibre

14 g

47% of RDA

Sugar

9 g

10% of RDA

Sodium

360 mg

16% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

Massage the kale with a little olive oil and lemon juice before adding other ingredients to soften it slightly.

Add other toppings like avocado, shredded carrots, or toasted seeds for extra flavor and nutrition.

Roasted chickpeas can be made ahead of time and stored in an airtight container for up to 3 days.

Adjust the amount of lemon juice and water in the dressing to your taste.

Cooking Equipment

Oven

Baking sheet

Large bowl

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

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