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Kale tahini Caesar salad with chicken and crispy chickpeas in a white bowl.

Kale Tahini Caesar Salad with Crispy Chickpeas

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  • Author: Ally Milligan
  • Prep Time: 15 Minutes
  • Cook Time: 35 Minutes
  • Total Time: 50 minutes
  • Yield: 5 1x
  • Category: Salad
  • Method: Roast
  • Cuisine: American


This kale tahini caesar salad with crispy chickpeas is a healthy (vegan-optional and gluten-free!) entrée. With a vegan tahini caesar salad dressing.




  • 1 lb boneless, skinless chicken breast
  • extra virgin olive oil
  • salt and pepper


  • 1 lb Lacinato kale, destemmed and thinly sliced
  • extra virgin olive oil
  • salt and pepper

Tahini Caesar

  • 1/2 cup tahini paste
  • 1/41/2 cup warm water
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon plus 1 teaspoon low-sodium soy sauce or tamari
  • 2 garlic cloves, minced


  • crispy chickpeas (see notes)
  • 1 avocado, diced right before serving
  • roasted, hulled sunflower seeds, optional


  1. Roast the chicken breast. Preheat the oven to 400 degrees F. Arrange the chicken breast on a rimmed baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast until the chicken registers 165 degrees F (usually about 30-35 minutes). Once cooled, slice and set aside.
  2. Meanwhile, prep the kale. Add the kale to a large bowl, drizzle with olive oil, sprinkle with salt, and massage until slightly wilted. Set aside.
  3. Make the tahini caesar. In a bowl, whisk together all the ingredients, starting with 1/4 cup of warm water, until smooth and creamy. Add more water, 1 tablespoon at a time, until desired thickness is reached. Transfer to a storage container or small jar and set aside. The dressing will thicken in the fridge, so thin with a little more warm water before serving, if needed.
  4. Serve the salad. Divide the kale, chicken breast, dressing, crispy chickpeas, and avocado between four plates or bowls.


You can either buy or make the crispy chickpeas. If you opt to buy, I like Biena Chickpea Snacks. To make the crispy chickpeas, you’ll need 1 (15-oz) can of chickpeas. Preheat the oven to 400 degrees F. Drain, rinse, and dry chickpeas in a cloth towel (the drier, the crispier!). Put the chickpeas on a rimmed baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 20 minutes. After 20 minutes, shake the pan. Roast for another 10-15 minutes until the chickpeas are lightly golden. The chickpeas will get even crunchier as they cool. Set aside and add to the salad once they cool.