Crispy Chickpea Kale Salad
This vibrant vegan salad features hearty kale massaged to tender perfection and topped with crispy tandoori-roasted chickpeas. Finished with a creamy, rich roasted garlic tahini dressing, this healthy and flavorful dish serves as a satisfying main or a robust side.
Instructions
- 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.
Nutrition Facts
Per portion