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Garlicky Kale & Chickpea Salad

kale and chickpea salad3I 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!  🙂

kale and chickpea salad

Garlicky Kale & Chickpea Salad

  • Servings: 2 - 3
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A super delicious kale salad with crispy chickpeas and a Garlicky Maple Tahini dressing that is to die for!

Chickpea Ingredients:

  • 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


  1. 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.
  2. Add the chickpeas to a bowl and toss with the olive oil and seasonings.
  3. 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.
  4. 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.
  5. 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.
  6. 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!)

kale and chickpea salad2

*This recipe was adapted from the Minimalist Baker.*


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