- 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
- 3 Tablespoons Tahini
- 3 Tablespoons White Wine Vinegar
- 2 teaspoons Maple Syrup
- 0.5 teaspoon Kosher Salt
- 0.25 teaspoon Ground Black Pepper
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
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
Assemble the Salad