Name: Crispy Chickpea Kale Salad
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 3 servings
Ingredients: 1 bunch kale (loosely chopped or torn); 1 can chickpeas (rinsed, drained, and thoroughly dried); 1.5 tbsp olive oil (or avocado/grape seed oil); 1 pinch sea salt; 3 tbsp tandoori masala spice (use store-bought or DIY blend); 1 head garlic (even-sized cloves work best); 0.33 cup tahini; 2 tbsp olive oil (for roasting and massaging); 0.25 cup lemon juice; 2 tbsp maple syrup; 1 pinch salt pepper; 1 handful water (hot water to thin dressing)

Instructions

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1

Preheat oven to 375°F (190°C). Peel apart the garlic (1 head) cloves but leave the skins on.
2

Toss chickpeas (1 can) in a bowl with olive oil (1.5 tbsp), sea salt (1 pinch), and tandoori masala spice (3 tbsp).
3

Arrange chickpeas and garlic on a baking sheet. Roast the garlic for 15-20 minutes until fragrant. Continue roasting the chickpeas for another 10 minutes until golden and crispy.
4

Squeeze the roasted garlic (1 head) out of its skin into a bowl. Add tahini (0.33 cup), olive oil (2 tbsp), lemon juice (0.25 cup), maple syrup (2 tbsp), and salt pepper (1 pinch). Whisk vigorously and add hot water (1 handful) until smooth.
5

Massage the kale (1 bunch) with a little oil and lemon juice for 5 minutes to soften. Toss with dressing and top with the roasted chickpeas.