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Kale and Roasted Veggie Salad with Tahini Yogurt Pesto
4.64 from 11 votes

Kale and Roasted Veggie Salad with Tahini Yogurt Pesto

This Kale and Roasted Veggie Salad with Tahini Yogurt Pesto combines healthy, energy-packed power foods like kale, chickpeas, and carrots into one delicious bowl.
Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Servings: 6 servings
Calories: 511kcal



  • 1 pound fingerling potatoes - cut into rounds
  • 5 large carrots - cut into rounds
  • 15 oz chickpeas - 1 can, drained and rinsed
  • Olive oil
  • 5 cloves garlic - minced
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • ¼ teaspoon dried thyme


  • 1 cup cooked freekeh - or other favorite grain
  • 1 Lacianto kale - stems removed, finely chopped
  • ¼ cup dried cranberries
  • Sesame Seeds - optional
  • 1-2 avocado - pitted and sliced
  • Fresh lemon - for serving


  • Tops of 1 bunch carrots - washed well
  • ¼ cup olive oil
  • ¼ cup tahini
  • ¼ cup plain Greek yogurt
  • 1 tablespoon honey
  • Juice + zest from 1 lemon
  • salt + pepper - to taste


  • Preheat oven to 425 degrees F and line two baking sheets with parchment paper.
  • Chop vegetables and transfer to a large mixing bowl. Rinse and drain chickpeas and pat dry with a paper towel. Combine with the chopped vegetables.
  • Combine the olive oil, garlic, salt, pepper, dried parsley, dried basil and dried thyme in a small bowl and whisk to combine. Add the olive oil mixture to the vegetables and chickpeas and mix to fully coat.
  • Transfer vegetables and chickpeas to baking sheets and roast for 40-45 minutes or until fully cooked and chickpeas are crispy. Remove baking sheets from the oven and cool.
  • Meanwhile, as the vegetables are cooking, prepare the pesto by combining all ingredients in a small food processor or blender and process of high until fully blended.
  • Once vegetables are roasted (and cooled) and pesto is prepared, combine the salad. In a large mixing bowl toss together the cooked freekeh, kale, dried cranberries, sesame seeds and avocado. Add the roasted vegetables and yogurt tahini dressing and toss well to combine.
  • Serve with fresh lemon and sesame seeds, if desired.


Recipe inspired by well and full


Calories: 511kcal | Carbohydrates: 68g | Protein: 17g | Fat: 22g | Saturated Fat: 2g | Sodium: 442mg | Potassium: 926mg | Fiber: 14g | Sugar: 13g | Vitamin A: 8745IU | Vitamin C: 25.6mg | Calcium: 112mg | Iron: 4.2mg
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