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Grilled Vegetable Salad with Spiced Chickpeas and Tahini Dressing Recipe

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4.4 from 9 reviews

This vibrant Grilled Vegetable Salad features a medley of charred vegetables and spiced chickpeas tossed with tender kale and a creamy 5-minute tahini dressing. Perfect as a light and nutritious meal, the smoky flavors from grilling combine beautifully with zesty lemon and warm spices for a refreshing yet hearty salad.

Ingredients

5-Minute Tahini Dressing

  • Ingredients for the tahini dressing are not explicitly specified in the article.

Salad

  • 1 bunch kale, stems removed and roughly chopped
  • 2 bell peppers, cut into thick slices
  • 1 large zucchini, cut into thick rounds
  • 1 bunch asparagus, ends removed and cut into thirds
  • 4 oz. crimini mushrooms, cut into thick slices
  • 2 ears corn, shucked
  • 4 lemons, halved
  • 1 (15.5 oz) can chickpeas, drained and rinsed (about 1 1/2 cups)

Spices for Chickpeas

  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon onion powder
  • Salt and black pepper, as desired

Instructions

  1. Massage the Kale: Place the kale into a large salad bowl along with about half of the tahini dressing. Using clean hands, massage the dressing into the kale by scrunching up large handfuls until the kale softens and the dressing is well incorporated. Add more tahini dressing if desired. Set aside to allow flavors to meld.
  2. Grill the Vegetables: Preheat your grill on medium heat for 10 minutes. Optionally, oil the grill or use an oiled grill pan. Place the prepared bell peppers, zucchini, asparagus, mushrooms, and corn on the grill. Cook, turning often, until the vegetables are charred to your liking, about 10 to 20 minutes depending on vegetable size and grill heat.
  3. Cook the Chickpeas: In a small bowl, mix the ground cumin, chili powder, garlic powder, smoked paprika, onion powder, salt, and black pepper until uniform. Toss the drained chickpeas with the spice mix to coat evenly. Transfer to a cast iron skillet or grill-safe pan and place on the heated grill. Cook while stirring often until chickpeas brown and dry out, approximately 5 to 8 minutes.
  4. Assemble the Salad: When the corn is cool enough to handle, slice the kernels off the cob with a sharp knife. Place the desired amount of massaged kale into serving bowls, then top with the grilled vegetables and spiced chickpeas. Drizzle additional tahini dressing over the top as desired and serve with extra lemon wedges for squeezing. Enjoy this fresh and smoky grilled vegetable salad!

Notes

  • You can oil the grill or grill pan if desired to prevent sticking, though the recipe was prepared without oil.
  • Vegetable grilling times will vary; denser vegetables like corn take longer than tender ones like mushrooms.
  • If you don’t have a grill, you can use a grill pan on the stovetop to achieve similar charred flavors.
  • The tahini dressing ingredients are not detailed here but typically include tahini, lemon juice, garlic, water, salt, and olive oil.
  • This salad is best served fresh but can be refrigerated for up to 1 day.

Find it online: https://marthatasty.com/grilled-vegetable-salad-with-spiced-chickpeas-and-tahini-dressing-recipe/