I absolutely LOVE this salad. One of my favorite food bloggers is the Minimalist Baker. I haven’t made very many of her recipes, but this is one of hers and it is without a doubt one of my most favorite salads ever! If you’ve got 30 minutes, you’ve got plenty of time for a delicious and super healthy lunch or dinner!I have recently become completely addicted to KALE. I suppose if you’re going to be addicted to something, it should be healthy, right?! I love it raw, in a salad, and I love it sauteed with a little olive oil, salt, and pepper. I like to use kale as a bed of greens and put just about anything on top of it! (Chili, soups, sauteed potatoes or rice…etc.) The dressing for this salad was almost life changing for me. I could literally eat it with a spoon… or use it to dip raw veggies in! YUM!!!
Do yourself a favor and GO make this SALAD!!! Don’t fear about the “Garlicky” dressing… when you roast the garlic, it makes it have a sweet flavor. So you won’t have vampire breath! 🙂
Garlicky Kale & Chickpea Salad
A super delicious kale salad with crispy chickpeas and a Garlicky Maple Tahini dressing that is to die for!
- 1 – 15oz can of chickpeas (garbanzo beans), drained and rinsed
- 1 tbsp olive oil
- 2.5 – 3 tbsp Tandoori Masala spice blend
- 5 – 6 cups kale (use organic when possible)
(DIY Tandoori Masala Spice Blend: 3 tbsp cumin, 2 tbsp garlic powder, 2 tbsp paprika, 3 tsp ginger, 2 tsp coriander, 2 tsp cardamom. Multiply as needed.)
Garlicky Maple Tahini Dressing Ingredients:
- 1 head of garlic
- 1/4 cup tahini
- 2 – 3 tbsp maple syrup
- 2 tbsp olive oil plus more for garlic
- 1 lemon, juiced plus 1 tbsp juice
- salt and pepper to taste
- hot water for thinning out
- Preheat the oven to 375 degrees. Separate the cloves of garlic, leaving the skin on and place on one side of a parchment lined sheet pan. Drizzle a tbsp of olive oil on the cloves.
- Add the chickpeas to a bowl and toss with the olive oil and seasonings.
- Place the chickpeas on the other side of the sheet pan and roast for 20 minutes, or until crispy and golden. Remove from the oven and set aside.
- Squeeze the garlic out of the skins into a mixing bowl. Add the rest of the dressing ingredients. Whisk together and season with salt and pepper. Add a little hot water at a time until you get the consistency that you like. Set aside.
- Add the kale to a large mixing bowl. Add 1 tbsp each of lemon juice and olive oil to the kale and massage it into the leaves with your hands. This softens the texture and lessens the bitterness.
- Now, add as much or as little dressing to the kale, tossing with a spoon. Top with the chickpeas and eat your heart out!!! It’s SO good!!!
Note: This is good served cold or warm. I tried it out by sauteing the kale in a little bit of olive oil for just 2 or 3 minutes. Then drizzle the dressing in the kale and top with the chickpeas. (I like the kale to still be a little crispy. Soggy kale is no bueno!)
*This recipe was adapted from the Minimalist Baker.*