Recipe & Pic from Inspired Taste
1 bunch kale, about 7 cups leaves
3 ounces walnut halves, about
3/4 cup, lightly toasted
2 (15-ounce) cans beans such as chickpeas or cannellini beans, about 3 cups
1/4 cup chopped fresh parsley leaves and tender stems
1/2 cup dreamy tahini sauce, see the recipe for our tahini sauce
Juice of half a lemon
Fine sea salt and fresh ground black pepper
Lemon slices, optional
Tahini Sauce
1/3 cup (80 ml) well stirred tahini, try our easy tahini recipe
1 garlic clove minced very finely into a paste or use a microplane, see note
2 tablespoons fresh lemon juice, about 1/2 a lemon
1 tablespoon olive oil
Pinch fine sea salt
2 to 6 tablespoons lukewarm water
Pinch cumin, optional
Pinch cayenne, optional
1 tablespoon chopped fresh parsley, optional
Make the tahini sauce:
Whisk tahini, garlic paste, lemon juice, olive oil, and salt in a bowl until combined. Add water a tablespoon at a time until you reach your desired consistency. Stir in seasoning, if using.
Make the salad:
Strip the leaves from kale stems and chop or tear apart.
Add kale to a large bowl then use your fingers to massage the leaves with ¼ tsp of salt and the juice from half a lemon. After about a minute the kale will have a deeper color and feel more tender in your fingers.
If using canned beans, drain and rinse them. Add the beans, parsley, and most of the tahini sauce to the kale, toss well, then adjust with more sauce if the salad seems dry. Toss in walnuts, season with black pepper, and serve with lemon wedges.