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Kale Tahini Caesar Salad


Tahini Caesar Dressing

  • 1/3 cup tahini
  • 1/4-1/2 cup water
  • Juice of one lemon
  • 2 tablespoons Worcestershire
  • 2 teaspoons dijon
  • 1 teaspoon maple syrup
  • 3 cloves garlic
  • 1/4 teaspoons garlic powder optional
  • 1/2 teaspoon salt
  • pepper to taste


  • 4 cups fresh kale
  • 1 avocado cut into chunks
  • 1/3 cup shaved parmesan more or less to taste
  • 1 cup chickpeas
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • salt and pepper to taste


  1. Combine the tahini and lemon juice. It will become a thick paste. Thin it out with the water until it becomes a creamy consistency.
  2. Add in remaining ingredients and stir until well combined.
  3. You can add more water if you want it a thinner consistency.
  4. For the salad, add the kale, juice of half of a lemon, 1 tablespoon olive oil, and a dash of salt. Gently massage the lemon juice and olive oil into the kale so it slightly softens. Let the kale sit for 5 minutes.
  5. Add chickpeas, avocado, and dressing to the kale. Toss until all the ingredients are combined.
  6. Serve and enjoy!

Recipe Notes

The dressing will store in the fridge in an air tight container for up to 2 weeks. 

The salad can be made entirely dairy free and vegan if shaved parmesan is omitted.