Dishing Up the Dirt

beet, kale, and chickpea salad with lemon-honey tahini dressing

IMG_1555On a snowy afternoon in Hood River, OR there was a familiar tapping outside our front door.


The tap and click of our mail being dropped into the box has been getting my heart rate up recently. The anticipation of the upcoming farm season has filled me with so many emotions I can hardly stand it.  And finally, after weeks of looking forward to it, our first seed catalog arrived!!!!


Images of lettuce, peppers, tomatoes, kale, carrots, and squash glistened from the pages of the catalog. Taylor and I were drooling over some of our favorite varieties.  We can’t believe it. The time has come to start putting in our seed orders. We could not be more stoked!

Photo1A snowy Tumbleweed Farm will be the new home for some amazing crops!

We are SO excited.

Off to grab a beer and start making our list!

In the meantime, you all should make this delicious salad.




beet, kale, and chickpea salad with lemon-honey tahini dressing

Prep Time: 5 mins    Cook Time: 30 mins    Serves: 2

  • 1/2 cup uncooked quinoa
  • 1 TBS olive oil
  • 1 large bunch of kale, stems removed and torn into bite size pieces
  • 2 large beets, cut into 1/4 inch pieces
  • 1 large yellow onion, diced
  • 1 can chickpeas, drained and rinsed
  • 1.3 cup veggie stock (or water)
  • salt and pepper to taste
  • For the dressing:
  • 5 TBS lemon juice
  • 3/4 cup tahini
  • 3/4 cup water (more if dressing is too thick)
  • 2 TBS honey
  • 2 cloves of garlic, minced
  • dash of salt


  1. Cook quinoa according to your specific brands directions
  2. meanwhile, bring a large pot of water to a boil. Add the beets. Reduce to a low boil and cook until beets are fork tender (about 15-20 minutes) Drain beets and set aside.
  3. In a large skillet over medium heat add olive oil. Once oil is hot add the onion. Cook for about 5 minutes. Add the kale and 1/3 cup of veggie stock. Cover pan and cook until the moister has evaporated (stirring often)
  4. Reduce heat once kale is tender (about 5-8 minutes) Stir in the chickpeas and beets. Add the quinoa and mix until well combined. Season with salt and pepper
  5. With an immersion blender (or hand whisk) combine all ingredients for dressing until smooth. Add more water if need be. Taste test and adjust seasonings if necessary.
  6. Mix the dressing with the salad and enjoy!


Use this recipe as a guide and taste test as you go!

Leave a Reply

6 thoughts on “beet, kale, and chickpea salad with lemon-honey tahini dressing

  1. lisa fine says:

    Yay! We have our Johnny’s seed catalog too, and hope to spend time making wish lists soon. 🙂

    That tahini dressing sounds so good. I used to make tahini-honey sandwiches. What kind of tahini do you buy? (I haven’t purchased any in ages.)

  2. I love everything about this salad! I love beets (they are nature’s candy!) and with the kale, quinoa, chickpeas – this is comfort food (via plants!) at its finest!

  3. First of all, I love that you drink a beer while making a list. We were meant to be friends. Second, I love beets and kale. Must action this immediately!

  4. laurengrier says:

    First of all, I love that you have a beer while you make lists. We were meant to be friends. Second, I love beets and kale! Must action immediately!

  5. Missy says:

    This looks soooooo delicious.

  6. Just made this for dinner and it was delicious! I roasted my beets instead of boiling them and the whole thing turned out pink once I added the dressing but that made it kinda pretty 🙂 I can’t wait for leftovers – thanks for the recipe!

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