Dinosaur Dill Crunch Salad with Salt & Vinegar Chickpeas

109 comments

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The healthy dinner recipes continue…

I’m happy to report that as of December 30th, I finished off my cabbage that haunted me for almost 2 months in my fridge.

2 months.

I think I’ve discovered the fountain of youth because cabbage just won’t die!

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Plus, I really didn’t want to bring this “cabbage baggage” with me into 2012.

har-har.

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I ended up throwing some things into a pot and it turned out incredible. Lots of dill (thanks for the tip, Ewa), lemon and zest, cabbage, drizzle of extra virgin olive oil, marinara sauce, herbamare, lots of cooked wild rice, etc. It tasted much better than it looked.

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I actually ate so much, I got a stomach ache from all the cabbage…never fun!

Now, I was faced with a new problem…I had a huge amount of dill to use up. Those bunches of dill from the grocery store are h-u-g-e.

As a result of my dill surplus I made this healthy dill dressing, packing in a whopping 1.5 cups of fresh dill.

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Dill be gone.

I tossed together Dinosaur kale, red onion, cucumbers, my salt & Vinegar roasted chickpeas, and sesame seeds with the dill tahini sauce for a healthy, well-rounded meal.

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And unlike the cabbage, when I ate my weight in this stuff, I didn’t get a stomach ache.

Kale for the win!

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Dinosaur Dill Crunch Salad

Vegan, gluten-free, nut-free, soy-free

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Dinosaur kale (also known as Lacinato or Tuscan kale) is the dainty and sweeter sister of traditional curly kale. It blends beautifully in this salad while letting the flavours of the dill shine. As a result of it’s soft texture and pleasant taste, you don’t have to marinate the dressing on the leaves for long. The healthy lemon dill tahini dressing is very low in oil and packs in 1 & 1/2 cups of fresh dill to sneak in more greens. I topped the salad with my favourite crunchy salt and vinegar chickpeas. Their tangy and salty flavour compliments the dill dressing nicely while adding a bit of a crunch!

Yield
4 servings
Prep Time
Cook time
Total Time

Ingredients:

For the S & V chickpeas
  • 1 (15-oz) can chickpeas, drained and rinsed
  • 2 cups white vinegar
  • few pinches of kosher salt
  • extra virgin olive oil, to lightly coat
For the dill tahini dressing
  • 2 garlic cloves
  • 1/4 cup + 2 tbsp fresh lemon juice
  • 1/4 cup tahini
  • 2 tbsp water
  • 1 tbsp extra virgin olive oil
  • 1.5 tbsp nutritional yeast*
  • 1.5 cups packed fresh dill, stems removed and roughly chopped
  • 1/2-3/4 tsp kosher salt
For the salad
  • 1-2 small bunches Dinosaur kale (also called Lacinato or Tuscan kale) OR 1 large bunch curly kale
  • other greens if desired (I used a couple large, de-stemmed collard leaves)
  • 1 English cucumber, chopped small
  • 1/2 red onion, chopped
  • 1 batch of Lemon Dill Tahini dressing (below)
  • few tablespoons of sesame seeds, toasted if preferred
  • 1/2 batch of Salt & Vinegar chickpeas

Directions:

  1. Salt and vinegar chickpeas: Preheat oven to 425F and line baking sheet. In a pot, bring 2 cups white vinegar to a boil and add pinch of salt. Add in drained and rinsed chickpeas and bring to a boil for 1 minute (no longer). Some skins may fall off and that’s normal. Turn off heat and let the chickpeas sit in the vinegar for 30 minutes. Drain the chickpeas, place into pot, and light coat with a tiny bit of oil and a few pinches of kosher salt. Place on pan and roast for 35-40 minutes at 425F, until golden and crispy. Halfway through baking, give the pan a shake to rotate the peas. Keep an eye on them to avoid burning, especially near the end. Leave on pan until ready to eat. They are best served fresh as they get soft when stored.
  2. Dill dressing: In a mini chopper or food processor, mince the garlic. Now add in the rest of the ingredients, except for the dill, and process until smooth. Give the dill a rough chop and add into processor and process until smooth. Should keep in an air-tight container for 5-8 days in the fridge.
  3. Salad: Prep all salad ingredients and add into a large bowl. Massage your desired amount of the dressing into the leaves and let it “marinate” until ready to serve. Add roasted chickpeas on top along with a drizzle of more dressing and sesame seeds.

Tips:

Note: If omitting the nutritional yeast, reduce the tahini by 1/2-1 tbsp as the yeast takes a bit of edge of the strong tahini flavour.

 

Dressing makes just over 1 cup

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The first thing I did was make my roasted salt and vinegar chickpeas. Have you made these yet? The chickpeas taste just like salt and vinegar chips, minus the deep frying and unhealthy ingredients. I strongly recommend them if you are a salt & vinegar fan!  They require 30 mins of vinegar soaking time and about 40 mins baking time, but the actual prep work is less than 5 minutes. They turn out so nice and crispy too.

While they roasted, I made the salad dressing.

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I must say, I have no idea how I cooked so long without a stick immersion blender and mini chopper! I know you have been telling me this for years, but I really didn’t know how much I would use one.

I got this Cuisinart Smart Stick for Christmas and it’s working good so far. It does everything from finely chop garlic, puree dressings, blend soups, and more. It’s also very easy to use…I haven’t even glanced at the instructions yet. Hopefully it stands the test of time (and abuse) in my kitchen!

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Once the dressing is prepared, chop your kale, red onion, and cucumbers. You can also use regular curly kale if you wish, but it will need to marinate longer to soften.

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Pour some dressing onto the greens and massage it in. You can let it “marinate” for 10-15 (or longer) minutes before serving, but it’s not necessary when using dinosaur kale.

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When the chickpeas are ready, sprinkle 1/2-1 cup on top along with more dressing and sesame seeds. Serve and enjoy!

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A delicious, well-rounded, vegan & gluten-free dinner, lovely for the first week of January.

I ended with a vegan chocolate cupcake, leftover from Monday’s dinner party. When you eat a meal this good, there’s always room for dessert!

P.S.- I now have a page just for my Top recipes in 2011, so it’s easier for you to find them. The page is also located at the very top of the blog in the menu (beside “recipage”). I will be adding desserts and possibly snacks this week as well.

Let's get social! Follow Angela on Instagram (@ohsheglows + @theglowspot), Facebook, Twitter, Pinterest, Snapchat, and Google+

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{ 109 comments… read them below or add one }

1 Kristy @ KristyRuns January 4, 2012

I love the addition of the roasted chickpeas! And good call ending with a cupcake! :)

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2 Hayley January 4, 2012

Mmm, that looks great – and the dinosaur kale looks much easier to eat and digest. I find the curly kale to be really tough.

I might have missed it, but how many servings does this salad make?

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3 Angela (Oh She Glows) January 4, 2012

Probably about 4 servings or so, but it will depend on how much kale is used.

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4 Lauren @ What Lauren Likes January 4, 2012

yum! I love this chickpea idea! I’ve never thought to add vinegar to them! Delish :)

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5 The Mrs @ Success Along the Weigh January 4, 2012

Did you peek in my grocery cart last night? We bought kale (which we NEVER buy!) and red cabbage, something we also never buy! So this is like a two-fer for me! Happy New Year!

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6 Angela (Oh She Glows) January 4, 2012

haha…yes I was the creeper following you in the grocery store ;)

Enjoy!

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7 Gina @ Running to the Kitchen January 4, 2012

I need to make these chickpeas! They’re one of the few things I’ve never roasted.

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8 Laura @ Sprint 2 the Table January 4, 2012

Cabbage stomach aches are no fun. I ate a half a head once when I made an toasted sesame braised cabbage. Ouch!

Dill is one herb I never use because I can’t figure out how to use the whole bunch, so this is perfect for me!

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9 Angela (Oh She Glows) January 4, 2012

Oh I feel your pain! It’s hard not to eat too much because it’s so healthy.

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10 Angela @ Eat Spin Run Repeat January 4, 2012

LOL – I’m laughing as I read this because I too have a red cabbage sitting in my fridge and it is taking me far longer to get through than any other vegetable! I’ve been on a big dill kick lately too so this recipe sounds fantastic. Have a great Wednesday Ange!

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11 mamag January 4, 2012

i love your recipes…. i am trying to watch calorie intake yet trying to eat a variety of healthy foods plus these foods need to be kid friendly….its tough …. i was wondering if you ever look at the calorie intake or if u make these with that in mind…. or if nutriton for the fuel…… everything is so healthy but i think alot may kill my calorie goals…

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12 Angela (Oh She Glows) January 5, 2012

Hey Mamag, I do not count calories myself, but I know it can be a useful tool for some people. Just depends on the person I guess! I like to focus on my hunger cues as well as aiming to get a balance of protein, carbs, vits/mins and healthy fats with each meal.

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13 Emily@livinglongfellow.com January 4, 2012

We got that awesome food processor for xmas. One more way to iuse it. Salt and vinegar? yum!!!

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14 Kate January 4, 2012

I cannot wait to try the chickpeas I LOVE salt & vinegar anything!

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15 katie@ KatieDid January 4, 2012

I remember making your SandV potato chips a while back and loving those, I bet the chickpeas are tasty as well. But sometimes nothing beats the real deal!

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16 Christine @ Oatmeal in my bowl January 4, 2012

That looks so delicious! And the dill dressing yum. Everything in there I love and am always looking for new ways to prepare kale. Thank you!

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17 Lindsay January 4, 2012

Do you roast the chickpeas in the oven? If so, for how long on what temp? This salad looks amazing. I love dill. Can’t wait to try this.

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18 Jennifer @ Peanut Butter and Peppers January 4, 2012

This salad looks amazing and I love the name! Salt & Vinnegar Chickapeas! Yum!!

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19 Lauren Helen January 4, 2012

That salad looks so good! I love chickpeas, I love dill…. This looks like a recipe I could get obsessed with :)

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20 Leanne @ Healthful Pursuit January 4, 2012

Great recipe (again!) I’m envious that you can eat that much kale and not get a tummy ache. Every time I eat it raw I’m greeted with nasty pains that just wont die! I bet I could steam it lightly and make it work. Gotta try, it looks delish!

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21 Laura @ My Pink Thumb January 4, 2012

You had me at the salt & vinegar chick peas ;)

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22 Kele January 4, 2012

I just got a huge bunch of organic dino kale in my CSA box yesterday, so I definitely plan to try this one out!

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23 Cait's Plate January 4, 2012

I LOVE dill. I only usually break it out for salmon but I love this idea for it!

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24 Andrea @ Vegvacious January 4, 2012

Yummy!!! I’ve been wanting to try roasted chickpeas forever! This is a perfect meal for a new healthy year!

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25 Amanda January 4, 2012

Everything about this meal sounds awesome. I am a HUGE salt and vinegar chip fan, and can’t wait to make the chickpeas! I have some dried beans soaking in my fridge now. :)

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26 Carolyn @ HealthKitten.com January 4, 2012

I can’t wait for summer to grow my first batch of kale! We’re moving to a new house in March and there’s already an established vegetable garden, so all I’ll need to do is plant! I can’t wait!

I’ll admit, the “dinosaur” part of the name scared me off, but now that I know it’s the less aggressive variety, I’m going to pick up some next time I’m in the store!

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27 Angela (Oh She Glows) January 4, 2012

oh that’s exciting about your garden! I found that kale grew very easy for me (however I did plant “baby plants” to start with). It was incredible how FAST it grew!

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28 Kris | iheartwellness.com January 4, 2012

Dill….ahhhh sweet heaven. I love dill so freaking much!! This looks really out of this world amazing, seriously it does!!

What better way to finish ANYTHING off than with a chocolate cupcake?! Phu-Lease! HEAVEN!

xxoo

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29 Jesse (OutToLunchCreations) January 4, 2012

This salad sounds delicious, I think I’ll add some poached salmon to make it a filling lunch.

I know what you mean about the size of herb bunches at the grocery store. I’m always struggling to finish up my leftover herbs. I always mean make a “pesto” or something with them and freeze it for a later use but I never seem to find the time. At the moment I have basil and mint in the fridge. I think the basil will be easy to use up because I just throw it in salads. I might just use the leftover mint to flavor my water and tea.

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30 Kristen @ Popcorn on the Stove January 4, 2012

I really like the name “dinosaur kale”. I imagine that kids would at least try it with a name like that.

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31 Angela (Oh She Glows) January 4, 2012

yea it’s fun, right? I prefer to call it that over the other names

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32 Jasper Naomi January 4, 2012

angela!!!!!! thanks for rocking more of the cabbage shots. isn’t it wonderful that you begin to take such AWESOME photos, that there become too many to post on the blog! when you can use them again or recycle batches of photos (using new of old (recycled) ones) it’s super fun!
weird, i know: YOU and four other bloggers that I frequent starred in my dream last night! i think we were at some convention in Vegas…it was fun! your creeper reader, jasper naomi

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33 Angela (Oh She Glows) January 4, 2012

haha that is too funny! I’m down for vegas. ;) I could use some of their sunshine right about now…

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34 Jasper Naomi January 4, 2012

i must admit, it and when i EVER hear that you’re attending a blog convention…im SO using my mile to be there! – keep us posted

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35 Averie @ Love Veggies and Yoga January 4, 2012

What a great looking salad and the pictures are so vibrant and gorgeous! Talk about eating the rainbow! A burst of freshness and brightness for any cold and dark winter days, that’s for sure.

Lovely photography and recipe.

I love roasting chickpeas…such tasty little buggers that way :)

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36 Ashley January 4, 2012

I just tried kale for the first time last week! I love chickpeas- this recipe will definitely be on my list to try:)

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37 Rebecca @ Naturally Healthy and Gorgeous January 4, 2012

Salt and vingear chickpeas? yes, please!

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38 char @ char on a mission January 4, 2012

I have that same immersion blender and LOVE it. It was actually a wedding gift from my photographer – she also got me a blender. Photographer of the century? I think so! I use the mini-blender to make icing for cupcakes, too…works like a charm!!

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39 Angela (Oh She Glows) January 4, 2012

icing too? I never would have thought that!

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40 Lauren @ Oatmeal after Spinning January 4, 2012

I have so much to say about this post! First of all- I LOVE the Cuisinart Smart Stick and use the chopper attachment more than the actual immersion blender- it’s so much easier to clean than a food processor!
Warm cabbage salad is highly underrated! I just picked up a head of red cabbage on Monday with the intentions of cooking it for that very reason.
And, I’m SUCH a fan of your salt + vinegar chickpeas. I used the same technique for potatoes a few times, too and they are sooo good! I wonder what else you can make salt+vinegar flavored using the same method?

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41 Angela (Oh She Glows) January 4, 2012

I love your enthusiasm! :)
I’ve also made S & V chips (linked in the post) and they are FAB and also green beans (!). both very very good and have that autentic S & V flavour.

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42 Nicole @ Giraffelegs January 4, 2012

mhmm I love dill.

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43 Moni'sMeals January 4, 2012

Now this sounds so good…drizzle some lemon juice over it and viola!! :)

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44 Emily (Edible Psychology) January 4, 2012

Thanks for the recipe! I am starting a new job soon and I am looking for healthy, portable lunches, so this salad is just what I needed!

Unfortunately I broke my (very cheap) immersion blender. I used it in extremely hot soup and it melted slightly, then got caught on the blade. I’ve learned my lesson and I will let foods cool down more in the future. However, in the meantime, I am left without an immersion blender. :-(

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45 Heidi @ Food Doodles January 4, 2012

Oooh, yummy! I already love your salt and vinegar chickpeas(thanks for reminding me of them – even my hubby loved them!) and I love dill so this is just calling my name :D

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46 Meghan @ Making Love in the Kitchen January 4, 2012

LOVEEEEE love love the kale goodness in a salad – great “salt and vin” alternative with chickpeas, too! Thanks for sharing this deliciousness!

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47 Sugarfreemom January 4, 2012

YOU have one my heart! I am in love with this salad and that hasn’t happened in a LONG time! Awesome recipe, can’t wait to make it!

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48 Angela (Oh She Glows) January 4, 2012

Enjoy! :)

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49 JessE @ LoveLifeFromScratch January 4, 2012

One day late on the red cabbage! I used up my other half last night :) Mine only lasted 3 days ;)

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50 Maria January 4, 2012

Love this salad!

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51 Andrea January 4, 2012

This salad looks soo tasty! I made some roasted chickpeas the other day and they did not turn out crispy like I wanted, so I’ll have to try these! Salt & vinegar sounds awesome :)

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52 Hilliary @Happily Ever Healthy January 4, 2012

Oh this looks delicious, and super healthy loaded with tons of good for you nutrition!

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53 Kristy H January 4, 2012

Mmm, looks so good! Haven’t tried kale before so i’m looking forward to making this salad.

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54 Ellie@Fit for the Soul January 4, 2012

hehe, for some reason the word “dinosaur kale” always makes me giggle. And I should really try and see if cabbage will keep me young forever! :) It is healthy, after all.

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55 Nicole January 4, 2012

This looks delicious! I’ll try it when Kale returns to my local farmer’s market.
I bought a stick immersion blender a few months ago–I feel the same way: how did I ever cook without it?! It’s now a must-have kitchen tool in my book.

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56 Stacy @ Say It With Sprinkles January 4, 2012

Kale is a great plain lettuce alternative, and I love salt & vinegar chickpeas! This salad looks so tasty!

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57 Meg @ MegGoesNomNom January 4, 2012

Dill is one of my favorite herbs! I will have to try roasting chickpeas as you’ve suggested. I’ve tried roasted black beans after coating with EVOO and Smoked Spanish Paprika and they are fantastic.

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58 Amber K January 4, 2012

I can never find dinosaur kale, but I always hear that it’s much better than other kinds. I can’t STAND kale (even in green monsters or as kale chips), so I want to say I’ve at least tried all kinds before I completely give up.

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59 Mandy Jo January 4, 2012

I have been trying to force myself to like kale b/c I know how good it is for me. Last night I made kale chips and I was not a fan. This will be a great way to try kale again! Thank you!

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60 Mandy Jo January 4, 2012

…perhaps then I can get rid of it’s new nickname: Kale Fail. :)

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61 Daniela January 4, 2012

Hi!
I assume you mean 1/4 cup of lemon juice (for the dressing), rather than 1/4 tbsp.
Looks delish.

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62 Angela (Oh She Glows) January 4, 2012

yes thanks, fixed!

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63 Jemma @ Celery and Cupcakes January 4, 2012

This looks really tasty! :D

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64 Malin January 4, 2012

Love the look of that salad!! And roasted chickpeas is always a favorite!! Thanks for a lovely blog :DD

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65 Katie @ Peace Love and Oats January 4, 2012

I love dill!!! This looks delicious!

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66 Laura@mypurposefullife January 4, 2012

This sounds so good! What a fabulous way to use up some produce. And what better way to balance any meal out than with a vegan cupcake?

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67 Char @ www.charskitchen.ca January 4, 2012

omg, I lovelovelove dill! I was just looking for a new salad dressing recipe. Dallas and I had your lemon tahini dressing on a simple salad the other day and it was amazing! When I asked what kind of dressing he wanted me to make next, he said “I don’t know, it’ll be hard to top that last one!” So now I know we’ve got a great new one to try :) Thanks Angela!

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68 Angela (Oh She Glows) January 4, 2012

thats great! I think if you liked the other one, you will looove this one

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69 Lisa (bakebikeblog) January 4, 2012

what a lovely dill dressing!

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70 Val January 4, 2012

Angela! You really need to come up with a recipe book! So far, every recipe I’ve made from your blog have been absolutely delicious! I’ve just made a batch of the chickpeas (S&V deliciousness!) and made the dressing in advance for my lunch tomorrow. It’s all I can do to not go back and munch on the chickpeas! I can’t wait to eat my salad tomorrow (and I’m not big on salad!)

Next time, I will definitely make a bigger batch of the chickpeas so I can save some for when I have the munchies! ;)

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71 Angela (Oh She Glows) January 4, 2012

So glad to hear that Val! Enjoy :)

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72 Maria @ Sinfully Nutritious January 4, 2012

I can’t wait to try these chickpeas. I was on a sweet and spicy roast chickpea kick during Autumn, but now dill, salt and vinegar sound simply addicting!

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73 Bridget January 4, 2012

Our local organic farm is currently harvesting White Russian Kale… do you think that would act similar to Dinosaur Kale? My Google searching doesn’t seem to be giving me a good answer!

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74 Angela (Oh She Glows) January 4, 2012

Hey Bridget, I’ve never had it before but I would guess if it tastes ok, it would be fine. Is it super rough in texture though or similar to curly kale?

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75 Kaitlyn@TheTieDyeFiles January 4, 2012

I bet the chickpeas impart a perfect crunch!

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76 Joanna January 4, 2012

Because of you I buy vinegar in bulk. Love the s&v chips and green beans already. Can’t wait to try chickpeas:)

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77 Angela (Oh She Glows) January 4, 2012

haha good to know :)

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78 Judy January 4, 2012

I have yet to try a kale salad I enjoy. But…this one might be it! Dill is one of my fav flavours, and with chickpeas on top too? Yes please! Thanks for sharing the recipe.

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79 Chelsea @ One Healthy Munchkin January 4, 2012

Kale, chickpeas and dill… could this salad get any better?! :D I can’t wait to make this! It’ll be the perfect thing to make and eat for lunch all week!

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80 janet @ the taste space January 4, 2012

Oh, just a bit too late…. I just froze the last of my bunch of dill!! I wonder if it would still work with the dressing??

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81 Angela (Oh She Glows) January 4, 2012

I would suggest trying my lightened up lemon tahini dressing if you dont have the dill on hand :) it’s in the protein power goddess salad (top 5 salad recipe from 2011)

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82 Angela @ Happy Fit Mama January 4, 2012

Ohhh, salt and vinegar chickpeas! I’m going to have to try that. I recently had salt and vinegar chips for the first time and fell in love. This could be my new love!

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83 Katie @ ohshineon January 4, 2012

I still can’t believe I’ve never roasted chickpeas! I really need to get on that soon! Great salad dish, it looks fantastic and I’m glad your stomach ache went away :)

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84 Jooles January 4, 2012

A bit off topic but: Just wanted to drop a note to say that our entire dinner tonight was care of your recipes! I made your vegan lentil loaf and your baked donut recipe as a special dessert for my 3-yr. old son. With sprinkles, of course ;) So – thank you for all the wonderful recipes – you’ve really helped me create some amazing vegan dishes for my family :)

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85 Angela (Oh She Glows) January 4, 2012

Hey Jooles, Im so happy to hear that! How nice you made the donuts for your son too.

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86 M January 4, 2012

awesome and colorful photos :) I love fresh dill!!! My favorite use for dill is with feta cheese, avacado, tomato, cucumber, salt and pepper, lemon juice and olive oil YUM!

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87 Keri January 4, 2012

I cannot wait to try this recipe. I love dill! And I haven’t had it since last spring. You are so creative in the kitchen :)

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88 FoodFeud January 4, 2012

I love dill. It must be especially great now to liven and brighten food up in the dead of winter. The pairing with salt and vinegar is genius! Sort of related; have you seen SpaBettie’s dill pickle dip?? It sounds fantastic.

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89 Angela (Oh She Glows) January 5, 2012

no, but I will have to check that out….yum!

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90 Nadiya January 5, 2012

Haha! Cabbage! Would you know if regular cabbage lasts for 2 weeks?

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91 Angela (Oh She Glows) January 5, 2012

I think it probably would!

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92 Ashley January 5, 2012

I love dill and am obsessed with those salt & vinegar chickpeas! What an amazing salad.

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93 LizAshlee January 5, 2012

Wow, what an amazing salad…love this idea..going to bookmark it for sure! :)

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94 eva @VegucatingMyKid January 5, 2012

i saw that you thanked someone named ‘Ewa’ in your blog–is she Polish like me?…we use alot of dill in polish cooking…
i don’t know if you know that dill freezes really really well…just clean, dry, chop and freeze…

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95 Angela (Oh She Glows) January 5, 2012

Yes she is!!! Funny you guessed that…I think she said it was traditional in Poland too! :) So neat

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96 Tamara January 5, 2012

my oldest son & I are addicted to salt & vinegar ANYTHING!!!!
when making the chickpea’s did you use dried, soaked or canned ones?
thanks ~ Making it for tonights movie!!!
T

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97 Katy January 5, 2012

I plan on making this dish tomorrow but wanted to make the tahini-lemon-dill dressing ahead of time. Holy.Cow. AMAZING! I ended up substituting 1/4 of an avocado instead of EVOO. It is seriously incredible!! I’m so excited to have it with the rest of the salad!! mmmmm….

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98 Jen January 6, 2012

That looks delicious! I just used an acorn squash that was in my fridge since September and it was still good, haha.

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99 Lia January 8, 2012

Dill is wonderful isn’t it! I’m always scared it will go bad because of the generally large batches it comes in, as you said. Great dressing you got going on there. And I need to try your salt & vinegar chick peas since I’ve grown up with a severe addiction and love for salt & vinegar potato chips.

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100 Jimi January 8, 2012

Two comments:
If you really want to max out the nutritional value, don’t COOK the chick peas. Soak them overnight or longer (with the salt and vineger) then put them in a blender and puree – then pour over the salad.
Two much dill? Any scraps of greens in our household get tossed into the blender (daily) along with chopped cabbage/carrots/broccoli etc., and water. Blend to ‘milk shake’ consistency, and pour over equal amount of dried dog food – My 12 yr old golden retriever ‘puppy’ is the most vegan ‘carnivore’ I’ve ever known – and extremely healthy and happy!

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101 elle moss January 10, 2012

Your recipes are so good! I have loved ever recipe I have tried. The s&v chickpeas is Genius!

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102 Janel January 25, 2012

Perfect! I’m growing so much dill in my AeroGarden and can’t keep up. I will totally make this dressing asap! Now, can you come up with a recipe to help me unload some of my fast-growing mint? :)

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103 Vegan mommy November 2, 2012

This looked so good, so I had to make it! I’m growing Dino kale and cilantro right now! Instead of dill I used cilantro, it turned out awesome. I didn’t have time to make the chickpeas your way, so I just roasted them with nut.yeast and olive oil. Love love love this salad! Thanks for all your wonderful recipes.

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104 lsmv December 21, 2012

After sitting on this recipe for an entire year, I finally made it! I used dry dill because I had it on hand, used 1/2 cup per conversion guidance from the Internet. It was delicious! Salads get so boring so boring so fast, I needed something new and exciting! What I love about kale salad is that it’s best after marinating in the dressing, where lettuce falls flat and gets soggy. I need convenience, so I love that I can make a huge batch of kale salad and eat it for several days!

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105 Carisa June 12, 2013

I am confused. Do you make the dill dressing 5-8 days before you use it, or is that just the shelf life time?

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106 Angela (Oh She Glows) June 13, 2013

yup that’s the expected shelf life :)

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107 rachel July 2, 2013

I made this for dinner this weekend- DELISH! Thanks for the recipe! :)

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108 Jess February 17, 2014

I just made this dressing for my school lunches this week, it’s amazing. I love how I was able to waste less by using the whole bunch of dill! As my first time trying massaged kale, this was a game changer! Sooo good! Thanks :)
PS I really hope you have a book signing for your new cookbook as I am in the GTO and would love to meet you. :)

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109 Amy June 4, 2015

I was just curious why kosher salt is used in some recipes instead of regular table salt or sea salt? I don’t think I’ve ever used kosher salt.

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