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Kale and tahini caesar salad with za'atar chickpeas and roasted grapes

Bright, creamy caesar vibes with lemony kale and tender romaine.
Crunchy za'atar chickpeas and blistered roasted grapes on top.
Fresh mint and herbs, all tied together in a silky tahini dressing.

lunch ⏱ 85 min 450 kcal / portion 55.0 g carbs / portion (estimated) vegetarian fishglutenmilkmustard 🔗 Original source

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Kale and tahini caesar salad with za'atar chickpeas and roasted grapes
v4 · rb0e705f985 20260727Z1751 200 g kale leaf 56.7 ml lemon juice 59.1 ml olive oil 400 g red seedless grape salt to taste 65 g parmesan 🔥 preheat the oven to 160°C 🔥 pat chickpeas dry and mix with olive oil, za'atar, and a pinch of salt for roasting 🔥 ⏱ 1 h roast chickpeas at 160°C, stirring a couple times throughout, until nicely browned and crisp 🔥 cool chickpeas, then turn the oven temperature up to 180°C 🔥 ⏱ 10-15 min roast grapes at 180°C with olive oil and a pinch of salt until lightly blistered but still holding their shape ⏱ 10 min massage kale with lemon juice and 1/4 teaspoon salt and soften make tahini parmesan dressing by blitzing tahini, greek-style yoghurt, lemon juice, garlic, parmesan, anchovies in oil, english mustard, olive oil, salt, and black pepper until smooth 🌀 combine kale with romaine, mint leaves, parsley leaves, and the dressing 🍽 assemble salad on platter in two portions with half the chickpeas and half the grapes, then repeat 🔪 grate extra parmesan over the assembled salad and serve Kale Tahini Caesar Salad 🥗 240 g chickpea 1 tbsp za'atar 1 piece romaine 10 g mint leaf 15 g parsley leaf 60 g tahini 50 g greek-style yoghurt 2 pieces garlic clove 5 pieces anchovy in oil 1½ tsp english mustard black pepper to taste chickpea, za'atar 15 ml red seedless grape 15 ml olive oil salt 5 ml romaine, mint leaf, parsley leaf 32 g 52 ml 30 ml 32 g parmesan
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Preparation steps

  1. preheat the oven to 160°C
  2. pat chickpeas dry and mix with olive oil, za'atar, and a pinch of salt for roasting
  3. roast chickpeas at 160°C for 1 hour, stirring a couple times throughout, until nicely browned and crisp
  4. cool chickpeas, then turn the oven temperature up to 180°C
  5. roast grapes at 180°C for 10-15 minutes with olive oil and a pinch of salt until lightly blistered but still holding their shape
  6. massage kale with lemon juice and 1/4 teaspoon salt and soften for about 10 minutes
  7. make tahini parmesan dressing by blitzing tahini, greek-style yoghurt, lemon juice, garlic, parmesan, anchovies in oil, english mustard, olive oil, salt, and black pepper until smooth
  8. combine kale with romaine, mint leaves, parsley leaves, and the dressing
  9. assemble salad on platter in two portions with half the chickpeas and half the grapes, then repeat
  10. grate extra parmesan over the assembled salad and serve

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