Massaged Kale Salad with Spicy Chickpeas and a Raspberry Tahini Dressing

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Level up your typical kale salad with this recipe that incorporates spicy chickpeas and a delicious raspberry tahini dressing!


    For the Salad:

  • 3 cups kale, stems removed and roughly chopped
  • ⅓ cup California Giant raspberries
  • Juice of ½ lemon
  • For the Spicy Chickpeas:

  • 1 (16oz) can chickpeas
  • 1 tablespoon paprika
  • 1 teaspoon curry powder
  • Pinch of chili flakes
  • 1 tablespoon olive oil
  • Sea salt
  • For the Raspberry Tahini Dressing:

  • ½ cup California Giant raspberries
  • 2 tablespoon olive oil
  • 2 tablespoon tahini
  • Juice of 1 small lemon
  • 1 teaspoon maple syrup
  • Pinch of sea salt


      • Preheat the oven to 425F. Line a baking sheet with parchment paper and toss in the chickpeas, spices, oil and salt. Mix together very well. Cook for 20-25 minutes or until the chickpeas are crispy.
      • In the meantime, toss the kale into a mixing bowl and add the lemon juice. With clean hands, massage the kale with the lemon juice for about 5 minutes. Add in the raspberries and set aside.
      • Add all the dressing ingredients into a blender and blend until creamy.
      • To serve, pour as much dressing as you’d like on top of the salad, add in your desired amount of chickpeas, and mix well. Serve on plates and enjoy.

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!