Mediterranean Kale Salad with Tahini Sherry Vinaigrette
Prep time
Total time
A simple and savory salad that will be enjoyed by even non-kale lovers. Thinly cut kale, chickpeas, tomatoes, quick pickled onions and the best creamy tahini-lemon-sherry vinegar dressing. Perfect on as a side salad or with an additional protein.
Recipe type: Salads, Sides, Holidays
Cuisine: Gluten-Free, Vegan, Vegetarian
  • 1 bunch kale, de-stemmed cut into thin strips or pieces
  • ½ - 1 cup grape tomatoes, cut in half
  • 1 cup chickpeas, drained and rinsed
  • ½ - 1 red onion, sliced (This may make more pickled onions that you want for one salad but stays in fridge for a few days)
  • 3 tablespoons red wine vinegar (for pickling onions)
  • ½ teaspoon kosher salt (for pickling onions)
Tahini Sherry Vinaigrette (may make more than you need for the salad, saves well for a few days in refrigerator)
  • ⅓ cup unsalted tahini
  • 2 tablespoons almond milk yogurt
  • 1 garlic clove
  • 3 tablespoons lemon juice
  • ¼ teaspoon kosher salt
  • 2 teaspoons sherry vinegar
  • ¼ - ½ cup water
Pickled Onions
  1. Make pickled onions by combining onions, vinegar, and salt a bowl; let stand 20 minutes. Drain and set aside
  1. Place all ingredients starting with only ¼ cup water in a food processor or blender.
  2. Pulse until combined and creamy.
  3. Add additional ¼ cup water if too thick. (sometimes the tahini will be thicker or thinner than other times so the water allows you to adjust thickness of dressing).
  4. Taste and adjust to tastes if desired. Set aside. Can be done ahead of time and kept in refrigerator.
  1. Combine kale with a few spoonfuls of dressing. Add chickpeas, tomatoes and pickled onions to taste reserving a few for garnish on top. Add another spoonful of dressing or more to taste. Garnish with pickled onion and serve.
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