Kale, Radicchio, Roasted Potato & Chickpea Salad with a Creamy Grilled Lemon Vinaigrette

  • Yield: 4 - 6 1x
  • Category: Salad, Gluten Free, Vegan


  • I head of lacinato, or dino kale chopped into 1/4 – 1/2 inch strips
  • 1 head of radicchio
  • 1 pound baby yellow potatoes, cut into small wedges
  • 1 15 ounce can of chickpeas, rinsed and drained
  • 1/4 cup of roasted sunflower seeds
  • olive oil
  • salt
  • pepper

Creamy Grilled Lemon Vinaigrette:

  • 1/2 cup plus 2 tablespoons olive oil
  • 1/3 cup lemon juice from grilled lemons (Grilled lemon instructions below, you will need 34 lemons)
  • 3 tablespoons tahini
  • 1/2 teaspoon maple syrup
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


  1. Pre-heat the oven to 400 degrees F. Place potato wedges on a large sheet pan and drizzle with a little bit of olive oil and season with salt and pepper. Place into the 400 degree oven and roast for 25 -30 minutes, until potatoes are crispy on the outside and tender on the inside.
  2. Cut the head of radicchio in half and cut out the core. Slice each half into 1/2 inch strips. Fill a large bowl with ice water and soak radicchio in ice water for about 20 minutes, this will take out most of the bitterness. Drain radicchio and pat dry.
  3. Slice three or four lemons in half. Heat a grill to medium heat and place lemons on, cut side down. Grill lemons for 5 – 10 minutes.
  4. Add all vinaigrette ingredients into a blender and blend for about 30 seconds until everything is combined.
  5. In a large bowl add kale, radhiccio, potatoes, chickpeas, and sunflower seeds. Pour dressing over and mix until combined.