Step 1

De-stem the kale, cut into bite-sized pieces and place in a large bowl. Massage the kale with a tiny bit of olive oil (optional, can be oil-free) and lemon juice to soften it. Set aside for 5-10 minutes. Alternatively, you can very lightly steam it before adding to the salad.

Step 2

Drain and rinse the chickpeas and chop all the veggies and the almonds.

Step 3

To make the lemon tahini sauce, whisk all the ingredients together until smooth and creamy. Add a little water to adjust the consistency, if needed.

Step 4

Add everything to the bowl with the kale and mix well. Season with salt and pepper, if desired.

Step 5

Serve immediately or store in the fridge up to 4 days in a sealed container. If storing, you may want to keep the dressing separately until serving so the salad stays fresher.