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Whole Foods Garlicky Kale Salad

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Appetizer, Salad
Cuisine American
Servings 2
Calories 160 kcal


  • 1 bundle raw kale OR 4 cups chopped raw kale
  • 2 tbsp tahini
  • 2 tbsp fresh lemon juice
  • 2 tbsp ¬†apple cider vinegar
  • 1/2 cup sliced almonds
  • 2 tbsp olive oil
  • 2 tbsp nutritional yeast
  • Salt to taste

Optional add-ins

  • 15 oz can of chickpeas, drained and rinsed
  • 1.5 tbsp avocado oil or olive oil
  • 3 tbsp tandoori masala spice blend
  • 1/2 cup parmesan grated

You can make your tandoori masala at home, all you need are these spices

  • 3 tbsp cumin
  • 2 tbsp garlic powder
  • 2 tbsp paprika
  • 2 tsp ginger powder
  • 2 tsp coriander
  • 2 tsp cardamom
  • Blend all the spices and you have yourself a DIY Tandoori Spice mix


  • Roast almonds in toaster oven or skillet till golden-brown, place in a bowl, and set aside
  • Chop the kale into bite-sized pieces and place in a large bowl
  • In a blender add tahini, lemon juice, vinegar, and yeast, blend to desired consistency
  • Pour the blended dressing over the kale
  • Sprinkle the almonds and parmesan
  • Give everything a good toss
  • Place in fridge to let the kale marinate
  • Remove from fridge after 20 minutes and serve

If you want a spicier bowl with chickpeas, follow these steps

  • After you have set aside your kale and dressing, line a baking tray with parchment paper
  • Preheat oven to 190 degrees Celsius
  • Properly rinse and drain chickpeas
  • Add chickpeas in a bowl and season with tandoori masala
  • Place seasoned chickpeas on a tray, drizzle minced garlic over it
  • Season with avocado oil or olive oil
  • Place the baking tray in the oven and let it bake for 15 minutes
  • Remove from oven after chickpeas become fragrant
  • Combine kale, chickpeas, and dressing giving everything a good toss
  • Serve chilled
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