Radicchio and Kale Salad with Chickpeas and Tahini Dressing
Chopped Salad with colorful ribbons of radicchio and kale, daikon radish and chickpeas plus a creamy orange and tahini dressing to pull the bitter and the sweet together. This satisfying and delicious vegan salad takes just 10 minutes to make and you'll want to enjoy it again and again.
Servings: 4
Calories: 244kcal
Equipment
Ingredients
- 1 head radicchio approx ½ lb., thinly sliced
- 1 bunch lacinato kale thinly sliced
- 1 daikon radish quartered and thinly sliced
- 1 15-oz can chickpeas rinsed and drained
- ½ cup walnuts roughly chopped
Tahini Dressing
- 1 orange juiced
- 3 tablespoon tahini
- 1 tablespoon unseasoned rice wine vinegar
- 2 teaspoon date syrup substitute with pure maple syrup
- ½ teaspoon sea salt
- ½ teaspoon ground white pepper
Instructions
Make the Tahini Dressing
- Thoroughly wash outside of orange. Cut in half and then squeeze the juice into a large salad bowl. Whisk in tahini, vinegar, syrup, salt and pepper until smooth and creamy.
Assemble the Salad
- Prep Radicchio: Remove outer leaves that are discolored, wilted or bruised, then rinse and pat dry. Cut in half through the core. Cut the core out from each side, place cut side down onto a cutting board and thinly slice. Repeat with second half. Add to salad bowl with dressing.
- Prep Kale: Wash and pat dry. Cut off the super woody, fibrous ends. Stack and thinly slice.
- Prep daikon: wash well and pat dry. Cut in half lengthwise, then into quarters and then thinly slice. Add to salad bowl.
- Roughly chop walnuts. If you'd like to toast, use a dry skillet over medium heat and shake the pan until fragrant and walnuts begin to darken, about 3 minutes. Add to salad bowl.
- Drain chickpeas. Rinse. Drain again. Add to salad bowl.
- Toss well. Drizzle with additional date syrup and sprinkle with fresh herbs like thyme, parsley or oregano if desired.
- Store any leftovers in an airtight container in the fridge for 5 days. Serve cold, or heat in a skillet....super yum!
Notes
Storage & Serving Suggestions
- Store in an airtight container in the fridge
- Radicchio salad will last 5 days, but start to wilt after 3-4.
- Serve cold, at room temperature, or you can even gently heat in a heavy skillet over medium heat for 3-5 minutes.
- This is a fabulous side dish to serve with tofu skewers, vegan meatballs or black bean burgers. Serve it for a light dinner or for lunch as a main meal.
Nutrition
Calories: 244kcal | Carbohydrates: 20g | Protein: 8g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Sodium: 365mg | Potassium: 822mg | Fiber: 7g | Sugar: 9g | Vitamin A: 6846IU | Vitamin C: 105mg | Calcium: 256mg | Iron: 3mg