Garlicky Kale Salad With Crispy Chickpeas

Total time 30 minuten
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Ingrediënten

  • 10 ounces kale loosely chopped or torn // ~6 cups as original recipe is written

CHICKPEAS

  • 1 15- ounce can chickpeas rinsed, drained and thoroughly dried
  • 1 ½ Tbsp olive avocado or grape seed, oil
  • 2 ½ – 3 Tbsp tandoori masala spice blend

DRESSING

  • 1 head garlic
  • ¼ cup tahini
  • 2 Tbsp olive oil + more for roasting garlic
  • 2 medium lemons* juiced
  • 1-2 Tbsp maple syrup or honey if not vegan
  • 1 pinch each salt + pepper
  • Hot water to thin

Instructies

  • Peel apart garlic cloves but leave the skin on.
  • Preheat oven to 375 degrees F (190 C).
  • Add drained chickpeas to a mixing bowl and toss with oil and seasonings.
  • Add garlic cloves and seasoned chickpeas to a baking sheet.
  • Drizzle garlic with a bit of olive or grape seed oil.
  • Bake for 20-23 or until the chickpeas are slightly crispy and golden brown and the garlic is fragrant and slightly browned.
  • Remove from oven and set aside.
  • 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 and maple syrup for sweetness.
  • Set aside.
  • 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 is 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.
  • Top with chickpeas and serve.
  • Best when fresh, though leftovers keep in the fridge for up to a few days.
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Recipe Category Salad / Vegetables
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