Crispy Chickpea and Kale Salad
A delightful blend of textures and flavors, this salad combines nutrient-packed kale with crunchy chickpeas and a tangy dressing, offering a satisfying meal or side dish.
Ingredients
For the Salad
- 10 ounces kale Massaged to reduce bitterness
- 1 15-ounce can chickpeas (rinsed, drained, and thoroughly dried) Key for crispiness
- 1.5 tablespoon olive oil For tossing chickpeas
- 2.5 tablespoon tandoori masala spice blend Adds flavor
- 1 head garlic Roasted for flavor
- 1/4 cup tahini For dressing
- 2 tablespoon olive oil (plus more for roasting garlic) Enhances flavor
- 2 medium lemons Juiced for dressing
- 1-2 tablespoon maple syrup (or honey if not vegan) For sweetness
- 1 pinch salt To taste
- 1 pinch pepper To taste
- Hot water (to thin)
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Begin by peeling apart the garlic cloves but leave the skins on.
- Place the drained chickpeas in a mixing bowl and pat them dry with a paper towel. Toss them with olive oil and the tandoori spice blend until well coated.
- Spread the seasoned chickpeas on a baking sheet. Drizzle garlic with a bit of olive oil and place it alongside the chickpeas.
- Bake everything for about 10-15 minutes, until the chickpeas are golden brown and crispy, and the garlic is fragrant and slightly browned. Remove from oven and set aside.
Dressing and Mixing
- While the chickpeas and garlic are roasting, combine all dressing ingredients in a food processor and blend until smooth. Adjust seasonings to taste.
- In a large mixing bowl, add the kale. Add 1 tablespoon each of lemon juice and olive oil, then massage the kale with your hands to soften it.
- Pour the dressing over the massaged kale, top with the crispy chickpeas and roasted garlic, and mix well.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For optimal crispiness, consume within a day or two.