Vegan Robust Power Salad with Lemon-Tahini Dressing

A colorful, nutrient-dense salad loaded with roasted chickpeas, quinoa, crunchy veggies, and a zesty lemon-tahini dressing. This salad proves that plant-based meals can be just as filling and flavorful as anything else on the table.

Ready in: 35 minutes

Serves: 4

Ingredients

For the Salad:

• 1 can (15 oz) chickpeas, drained, rinsed, and patted dry

• 1 tablespoon olive oil

• ½ teaspoon smoked paprika

• ½ teaspoon garlic powder

• Salt & pepper, to taste

• 1 cup cooked quinoa (about ½ cup dry)

• 2 cups chopped kale (stems removed)

• 1 tablespoon lemon juice (for massaging kale)

• 1 cup shredded red cabbage

• 1 cup cherry tomatoes, halved

• 1 large carrot, julienned or shredded

• ½ cucumber, sliced or diced

• ¼ cup sunflower seeds or pumpkin seeds

• Optional: 1 avocado, sliced

For the Lemon-Tahini Dressing:

• ¼ cup tahini

• 2 tablespoons lemon juice

• 1 tablespoon maple syrup

• 1 teaspoon Dijon mustard

• 1 garlic clove, minced

• 2–4 tablespoons warm water (to thin)

• Salt & pepper, to taste

Instructions

1. Roast the Chickpeas

1. Preheat oven to 400°F (200°C).

2. Toss chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper.

3. Spread on a baking sheet and roast for 20–25 minutes, shaking halfway through, until crispy and golden.

2. Massage the Kale

1. Place kale in a large mixing bowl and drizzle with lemon juice.

2. Massage with your hands for about 1–2 minutes until leaves are softened and darkened in color.

3. Cook the Quinoa (if not done already)

1. Rinse quinoa under cold water.

2. In a small saucepan, combine quinoa and 1 cup water (or vegetable broth for extra flavor). Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.

3. Remove from heat and fluff with a fork. Let cool slightly.

4. Make the Dressing

1. In a bowl or jar, whisk together tahini, lemon juice, maple syrup, Dijon mustard, garlic, and a pinch of salt and pepper.

2. Add water 1 tablespoon at a time until dressing reaches a pourable consistency.

5. Assemble the Salad

1. In a large bowl or platter, layer massaged kale, quinoa, cabbage, tomatoes, carrot, and cucumber.

2. Top with roasted chickpeas and seeds.

3. Drizzle with lemon-tahini dressing and add avocado if using.

4. Toss to coat or serve dressing on the side.

Tips & Variations

• Swap kale for mixed greens or spinach if preferred.

• Add cooked sweet potato cubes or roasted beets for more earthy sweetness.

• Keep dressing and toppings separate if meal prepping to keep everything fresh.