Prepare the kale by removing the leaves from the tough stems (discard the hard stems). Chop the kale into fine pieces, wash then add to a salad spinner to remove moisture if necessary. Then add the chopped kale to a large bowl.
Drizzle the kale with the olive oil, and then add the 2 tablespoons lemon juice, salt and pepper. Note: if oil-free, you can omit the oil. Using your hands, massage the kale for a couple minutes to break down the texture. Set aside.
Next make the Sweet Tahini Dressing by mixing all of the dressing ingredients together in a small bowl. Stir with a small whisk until blended. Set aside to thicken.
To the large bowl of chopped kale, add the dried cranberries, can of chickpeas (drained), sliced almonds, sliced red cabbage, chopped parsley and sunflower seeds. Then add the dressing and stir until combined, using salad servers or even tongs. Let sit for a few minutes so the kale can absorb the flavors. Serve.
Because kale is a tougher green, this will last in the fridge (in an airtight container) for a couple days with the dressing mixed in. But if you plan to make ahead of time, I recommend (for best flavor/taste), to keep the salad and dressing separate, and add the dressing immediately before serving. Serves 6.
For nut free, omit the almonds and add additional sunflower seeds or pumpkin seeds.
I prefer curly kale for this recipe, but other varieties will work.
The tahini dressing will thicken as it sits. If the dressing it too thick for your liking, you can add warm water in 1 tablespoon increments until it’s at your desired consistency.
Serving Size:about 1 1/4 cup
Keywords: kale salad with cranberries, kale cranberry salad, kale tahini salad