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Chickpea and Kale Glow Bowl with Dreamy Tahini Dressing
5 from 12 votes

Chickpea and Kale Glow Bowl with Dreamy Tahini Dressing

The Chickpea and Kale Glow Bowl combines hearty chickpeas, crisp-tender vegetables like shredded carrot and sugar snap peas, and tender wilted kale over a base of brown basmati rice. It is topped with ripe avocado and drizzled with a lemon tahini dressing that adds a creamy, tangy finish. The stir-frying method softens the vegetables while keeping some crunch, creating a satisfying texture mix in each bowl.

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 4
Calories: 529 kcal
Course: Salad
Cuisine: American

Ingredients

Glow Bowl (Salad)
  • 2 tablespoons olive oil
  • chickpeas garbanzo beans, drained, rinsed, and patted dry, one 15-ounce can, low-sodium
  • 1 ½ cups carrot shredded
  • 1 cup sugar snap peas
  • 2 to 3 green onions sliced into thin rounds
  • 5 cups Lacinato kale trimmed into bite-sized pieces with coarse ribs removed (4 to 5 huge handfuls)
  • 2 cups rice I use one 8.5-ounce packet of precooked brown basmati rice; substitute with quinoa, couscous, bulgur, or your favorite grain, cooked
  • 1 teaspoon kosher salt or to taste
  • ½ teaspoon black pepper or to taste, freshly ground
  • 1 avocado sliced thin vertically or small cubes, divided, ripe, Hass variety
Lemon Tahini Dressing
  • ¼ cup tahini heaping
  • 3 tablespoons lemon juice
  • 2 tablespoons honey use agave or maple syrup to keep vegan
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon kosher salt or to taste
  • ½ teaspoon black pepper or to taste, freshly ground
  • garlic optional and to taste
  • 2 tablespoons water or as needed to thin to desired consistency

Instructions

Make the Glow Bowl (Salad):
    Cup of Yum
  1. To a large skillet, add the oil, chickpeas, carrots, snap peas, green onions, and cook over medium-high heat until vegetables soften but are still crisp-tender, about 4 to 5 minutes; stir intermittently to ensure even cooking.
  2. Add the kale (looks like a lot but it wilts considerably), cover for 2 to 3 minutes, or until kale is wilted, tender, and can be stirred easily into the vegetables.
  3. Add the rice, evenly season with salt and pepper, and stir to combine; set aside.
Make the Lemon Tahini Dressing:
  1. To a medium bowl, add all ingredients (add the water 1 tablespoon at a time), and whisk to combine. Taste dressing to check for seasoning balance; add more salt, pepper, lemon juice, honey, etc. if desired.
  2. Divide salad and avocado among the serving bowls and drizzle with dressing, to taste.

Notes

  • To keep the salad fresh longer, store it without the dressing in an airtight container in the refrigerator for up to 2 days.
  • Extra tahini dressing can be refrigerated in a sealed container for up to 1 week and stirred before use.

Nutrition Information

Serving 1 Calories 529kcal (26%) Carbohydrates 69g (23%) Protein 16g (32%) Fat 24g (37%) Saturated Fat 3g (15%) Polyunsaturated Fat 18g (106%) Cholesterol 2mg (1%) Sodium 1282mg (53%) Fiber 14g (56%) Sugar 18g (36%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 529

% Daily Value*

Serving 1
Calories 529kcal 26%
Carbohydrates 69g 23%
Protein 16g 32%
Fat 24g 37%
Saturated Fat 3g 15%
Polyunsaturated Fat 18g 106%
Cholesterol 2mg 1%
Sodium 1282mg 53%
Fiber 14g 56%
Sugar 18g 36%

* Percent Daily Values are based on a 2,000 calorie diet.