Garlicky Kale Salad with Crispy Chickpeas
A vibrant 30-minute salad of massaged kale with crispy tandoori-spiced chickpeas and a roasted garlic tahini dressing.
Ingredients
- 1 large bundle kale (6-8 cups, chopped)
- 1 can chickpeas (425g), rinsed, drained, and dried
- 1½ tablespoons olive, avocado, or grapeseed oil
- pinch of sea salt
- 2½-3 tablespoons tandoori masala spice blend
- 1 head garlic
- ⅓ cup tahini
- 2 tablespoons olive oil (plus more for roasting)
- ¼ cup lemon juice
- 1-2 tablespoons maple syrup or honey
- pinch each of salt and pepper
- hot water for thinning dressing
Original recipe: https://minimalistbaker.com/garlicky-kale-salad-with-crispy-chickpeas/
Method
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Preheat oven to 190°C. Separate garlic cloves, keeping skins on.
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Toss dried chickpeas with oil, a pinch of salt, and tandoori masala spice blend until coated.
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Roast garlic and seasoned chickpeas together for 15–20 minutes until garlic is browned. Remove garlic and continue roasting chickpeas for another 10–15 minutes until crispy.
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Squeeze roasted garlic cloves out of their skins into a bowl. Whisk with tahini, olive oil, lemon juice, maple syrup, salt, and pepper. Thin with hot water to a pourable consistency.
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Massage kale with a little lemon juice and olive oil until slightly softened.
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Toss kale with desired amount of dressing, top with crispy chickpeas, and serve fresh.