Citrus Chickpea and Kale Salad

Citrus Chickpea and Kale Salad

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Adjust Servings:
8 ounces Kale
1 teaspoon Extra Virgin Olive Oil
3 Citrus (Oranges & Grapefruit)
15 ounce can Garbanzo Beans (Chickpeas)
0.5 teaspoon Smoked Paprika Powder
0.5 teaspoon Chili Powder
1 teaspoon Kosher Salt
Tahini Dressing
3 Tablespoons Tahini
3 Tablespoons White Wine Vinegar
2 teaspoons Maple Syrup
0.5 teaspoon Kosher Salt
0.25 teaspoon Ground Black Pepper

Citrus Chickpea and Kale Salad

  • 20 minutes
  • Serves 2
  • Easy


  • Tahini Dressing



Juicy citrus fruit and dark leafy green kale salad!

Growing up in Florida, it seemed like it was citrus season year round.

I grew up in a town with a Tropicana plant and during the months of January and February there was a constant sweet smell in the air. The smell of oranges being squeezed non stop!

Now that I am more aware of the produce seasons, I truly enjoy walking around the grocery store and building my meals around the freshest ingredients.

So naturally, with the winter months upon us, enter Kale Citrus Salad! And because no salad is complete without a bomb dressing, enter creamy tahini dressing!

If you are not familiar with tahini, get some and you will fall in love. It is mainly used to make hummus.

Tahini is made from sesame seeds and very versatile. I’ve added it to smoothies, hot chocolate, or to spread on toast.



Let's Talk Citrus

I recommend using whatever citrus fruit you can find in your grocery store.

Here I am using white and red grapefruit, lemon and orange.

Blood oranges or Meyer lemons, if you can find them, are also an amazing addition.


Make The Dressing

To your food processor or blender, add all of the ingredients and blend until smooth. Adjust seasoning if necessary.

This dressing can be stored in an airtight jar in the refrigerator for up to 5 days!


Fry The Chickpeas

Drain, rinse and dry the chickpeas. After rinsing the chickpeas, I spread them out onto paper towel and dry by lightly pressing the paper towel onto the chickpeas.

If your chickpeas are wet, they will steam rather than crisp up.

Add 1 tbsp of olive oil to your skillet and heat on medium heat.

Next, add the chickpeas to the skillet along with the spices and toss carefully using a wooden spoon.

Fry the chickpeas on medium heat for about 10-15 minutes or until they are golden and crispy.


Massage The Kale

Wash the kale then rip the leaves around the stem and toss the stems.

Chop the kale into bite size pieces then add them to a bowl with 1-2 tsp of olive oil and massage the oil into the kale.


Assemble the Salad

Cut up your citrus fruit into bite size pieces and add to the kale along with the chickpeas.

Now drizzle over that dressing and enjoy!

So simple yet so much flavor, texture, juiciness and creaminess. It's the perfect salad in my opinion.


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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