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Kale and Roasted Veggie Salad with Tahini Yogurt Pesto
4.67 from 9 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 mins
Cook Time30 mins
Total Time55 mins
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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