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–+ servings

Garlicky Kale Salad with Crispy Chickpeas

SUPER flavorful, 30-minute Kale Salad with a creamy roasted garlic tahini dressing and crispy tandoori roasted chickpeas!
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Print Recipe
Prep Time 7 minutes
Cook Time 23 minutes
Total Time 30 minutes
Course Salad
Cuisine vegan
Servings 3
Calories 562 kcal

Equipment

  • mixing bowls
  • baking sheet

Ingredients
  

  • 1 bundle Kale loosely chopped or torn

Chickpeas

  • 15 oz can chickpeas rinsed, drained and thoroughly dried
  • 1 1/2 tbsp olive oil avocado or grape seed, oil
  • 1 pinch sea salt
  • 2 1/2 - 3 tbsp tandoori masala spice blend see notes for DIY blend

Dressing

  • 1 large garlic
  • 1/3 cup tahini
  • 2 tbsp olive oil + more for roasting garlic and massaging kale
  • 1/4 cup lemon juice plus more for massaging kale // ~2 small lemons
  • 1-2 tbsp maple syrup
  • 1 pinch salt + peper each
  • hot water to thin

Instructions
 

  • 1.) Peel apart garlic cloves but leave the skin on. Avoid using any tiny garlic cloves from the center of the head. Preheat oven to 375 degrees F (190 C).
    2.) Add drained chickpeas to a mixing bowl and toss with oil, salt, and seasonings.
    3.) Add garlic cloves and seasoned chickpeas to a baking sheet. Drizzle garlic with a bit of olive or grape seed oil. Bake for 15-20 minutes (depending on the size of the garlic cloves), or until garlic is fragrant and slightly browned. Carefully remove garlic and set aside. Continue baking chickpeas for 10-15 minutes more or until slightly crispy and golden brown. Remove from oven and set aside (the chickpeas will get more crispy as they cool).
    4.) Squeeze garlic out of skins / peel away skins and add to a mixing bowl. Add all remaining dressing ingredients and whisk vigorously to combine, smashing the garlic with the whisk. Taste and adjust seasonings as desired, adding more lemon for brightness, tahini for richness, and maple syrup for sweetness. Set aside.
    5.) Add kale to a large mixing bowl. Before adding dressing, add 1 Tbsp each lemon juice and olive oil (amount as original recipe is written // alter if adjusting batch size) to the kale and massage with hands to soften the texture and lessen bitterness. Then add as much dressing as desired (some may be leftover) and mix with a spoon or salad tongs.
    6.) Top with chickpeas and serve. Best when fresh, though leftovers keep in the fridge for up to a few days.

Notes

You can purchase the Tandoori Masala Spice blend at Whole Foods (it's the Whole Foods Market brand), but you can easily make your own 
*DIY Tandoori Masala Blend: 3 Tbsp cumin, 2 Tbsp garlic powder, 2 Tbsp paprika, 3 tsp ginger, 2 tsp coriander, 2 tsp cardamom. Multiply as needed. The Shawarma Spice Blend is also delicious option

Nutrition

Serving: 1gCalories: 562kcalCarbohydrates: 37.3gProtein: 15gFat: 40.8gSaturated Fat: 5.7gPolyunsaturated Fat: 11.48gMonounsaturated Fat: 21.04gSodium: 277mgPotassium: 441mgFiber: 14gSugar: 8.7gVitamin A: 3316IUVitamin C: 53.32mgCalcium: 249.2mgIron: 5.75mg
Keyword Chickpea, Garlic, Kale, Salad
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