Chickpeas & Shallots in a Creamy Kale Salad

4 minutes, 19 seconds Read

Do you ever have a brain that does crazy things like this? When I am about to fall asleep, and I don’t have anything to write down or a notebook, I make a mental pact to remember. The next day, we try to remember what we thought.

This kale salad is different from the others I’ve tried. This is the answer to the question, “What’s cozy, flavorful, and perfect for Thanksgiving?”

This Mediterranean/Egyptian flavor pairing came to mind, and the recipe is adapted from my all-time favorite Garlicky Kale Salad with Crispy Chickpeas.

This recipe takes only 30 minutes to prepare.

Kale is massaged with olive oil and lemon juice. Freshly grated beets are next (which, to me, taste like candy when added to salads). The next step is to pan-fry gluten-free shallots in just 5 minutes and then Mediterranean-baked chickpeas.

What is the final touch? Dukkah! This is an Egyptian spice mix that’s used to season protein, sauces, and salads like this one! Dukkah can be used as an optional ingredient, but it is such a great topping for this salad. This adds not only a nutty, smoky flavor but also some crunch.

Tahini, fresh garlic, maple syrup, and lemon juice are blended. Then, add water to thin it out, and you’ve got a creamy, lemony dressing to dress those beautiful greens. Check out that delicious salad.

It would be a great side dish to serve at Thanksgiving or any other time of the year. This recipe yields two entree-sized servings or four sides. So multiply it as necessary. It’s great on its own but would also pair well with my Acorn Squash Bowls and my Vegan Turkey Wrap.



  • One 15-ounce can of chickpeas, rinsed, drained and thoroughly dried
  • Use one tablespoon of grapeseed oil or avocado oil
  • 1 tsp cumin ground
  • 1 tsp smoked paprika
  • 1 tsp Coconut sugar
  • 1 tsp dried Oregano
  • Ground turmeric, 1/2 tsp
  • 1/4 tsp of ground cinnamon
  • 1/4 teaspoon sea salt
  • Cardamom and coriander, each in a pinch (optional).


  • Three large shallots will yield about 1 cup of thinly sliced shallot
  • 2 Tbsp of brown rice (or all-purpose) flour
  • Salt + Pepper: 1 pinch
  • Pan-frying with avocado, grapeseed, or coconut oils (2 tbsp, 30 ml, as written in the original recipe // adjust the batch size if you change it)


  • 1/3 cup tahini
  • 2 tsp minced finely garlic
  • The original recipe calls for a medium lemon (which yields about three tablespoons or 45 ml).
  • Maple syrup, or to taste: 1 1/2-2 tablespoons
  • Water to thin (1/4 of a cup or 60ml, as per the original recipe)


  • One large bundle of kale (non-curly) or substitute mixed greens
  • 1 Tbsp avocado or grape seed oil
  • Lemon juice, 1 Tbsp
  • I used to make a mandolin.

Optional DUKKAH

  • 1/2 cup roasted unsalted hazelnuts
  • 1/3 cup sesame seeds
  • Use 2 Tbsp of coriander seeds or one heaping tablespoon of ground coriander for every 2 Tbsp of seeds
  • Ground cumin, 2 Tbsp
  • 1 tsp black pepper ground
  • Half a teaspoon of sea salt
  • Use 1/4 tsp of each cinnamon and coconut sugar ( optional).


  • Add the rinsed and (thoroughly dried) chickpeas into a small bowl. Stir together oil, cumin, and paprika. Add Oregano and turmeric.
  • Spread the mixture on a baking sheet, and bake it for 22-27 mins or until golden brown. They will crisp up as they cool.
  • Add shallots to the small bowl you used earlier. Sprinkle with brown rice and black pepper. Stir to coat, and heat a metal or cast iron skillet on medium heat.
  • Add enough oil to cover the bottom of the pan lightly. Then, add the shallots and the entire coating. Stirring occasionally, sauté until golden and soft – approximately 4 minutes. Set aside.
  • Add tahini to a small bowl with maple syrup, maple syrup, lemon juice and tahini. Whisk to combine. Pourable consistency is achieved by adding 1/4 cup of water (amount written in the original recipe // adjust for changes to batch size). Whip until smooth and creamy. Add more salt and pepper to balance flavors, or add maple syrup for sweetness. Garlic adds more spice and bite.
  • Add the kale into a large bowl, and then top it with oil and lemon. Massage the kale with your hands for approximately 1 minute to coat and soften it.
  • Prepare hazelnuts in a processor to make a fine meal if you are serving dukkah. Heat a skillet on medium heat, and then add sesame seeds. Toast/brown them, stirring often, until they become light brown, release their natural oils, and are fragrant. Transfer to a food processor. Add the coriander seeds to the skillet that is still warm and toast them until they begin popping and are fragrant. Remove the pan from heat and mash with a wooden spoon or pestle. Add the ground cumin and pepper, sea salt, cinnamon, and coconut sugar to the food processor. Combine in a food processor. Set aside. Keep completely cooled leftovers in an airtight container at room temp for up to three weeks. The first two weeks are best.
  • Add grated shallot, chickpeas, and grated beets to the kale. Top with a few spoonfuls of dukkah. Toss in half the dressing. Divide the sauce between plates, and top with dukkah. Fresh is best, but leftovers can be kept in the fridge for up to three days.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *