Description
A vibrant and nourishing salad combining garlicky kale and crispy chickpeas.
Ingredients
Scale
- 1 large bundle kale (loosely chopped or torn) ~6-8 cups or 10 ounces
- 1 15-ounce can chickpeas (rinsed, drained and thoroughly dried)
- 1 1/2 Tbsp olive, avocado or grape seed oil
- 1 healthy pinch sea salt
- 2 1/2 – 3 Tbsp tandoori masala spice blend
- 1 head garlic
- 1/3 cup tahini
- 2 Tbsp olive oil
- 1/4 cup lemon juice (plus more for massaging kale) ~2 small lemons
- 1–2 Tbsp maple syrup (or honey if not vegan)
- 1 healthy pinch each salt + pepper
- Hot water (to thin)
Instructions
- Massage the Kale: Start by massaging the kale with olive oil and lemon juice. You will notice its color deepens and it becomes softer as you gently squeeze and rub the leaves. This step is key to minimizing bitterness, making the salad taste smoother. Just do not overdo it—too much pressure can turn it mushy.
- Prepare the Chickpeas: Rinse and dry your chickpeas completely before roasting. They should feel parched and not sticky. Drying is crucial for that irresistible crunch later. A common mistake is roasting them straight out of the can; that dampness leads to sogginess, which we definitely want to avoid.
- Roast the Chickpeas: Spread the chickpeas on a baking sheet and roast them until they are golden and crispy. You will smell a lovely nutty aroma fill your kitchen. This usually takes about 20 minutes. Do not rush and take them out too early; it is tempting, but they need that time to crisp up perfectly.
- Whisk the Dressing: Combine your ingredients for the dressing in a bowl and whisk until it is well-blended. The mixture should feel smooth and creamy. This step adds a punch of flavor to the salad. If it is too thick, just add a splash of hot water to help it pour easily.
- Assemble the Salad: Toss the kale with the crispy chickpeas and the dressing. You will want everything well-coated for that delicious flavor. If you skip this, some bites might taste a little plain. Enjoy right away for that fresh crunch, or let it sit briefly for the flavors to meld.
Notes
- Best when fresh, though leftovers keep in the fridge for up to a few days.
- Use fresh garlic for the best flavor.
- Massage kale with olive oil and lemon juice to reduce bitterness.
- Let chickpeas cool to achieve maximum crispiness.
- This salad is best enjoyed fresh; however, if you wish to reheat the chickpeas, do so in an oven at 375 degrees F for 5-10 minutes until warm.
- Pair with hummus and pita bread.
- Serve alongside roasted vegetables.
- Top with avocado slices for creaminess.
- Add roasted sweet potatoes for extra flavor.
- Use lemon zest for a fresher taste.
- Incorporate nuts or seeds for crunch.
- For the chickpeas, canned ones are convenient, but be sure to rinse and dry them well for crunch.
- Use an oil that is smooth and of quality for a rich finish.
- If you need to skip tahini, sunflower seed butter can be used for a similar vibe.
- If the dressing is too thick or thin, adjust the consistency accordingly with hot water or more tahini.
- If you substitute maple syrup, honey can be used if not vegan.
Nutrition
- Serving Size: 1 serving
- Calories: 562
- Sugar: 8.7g
- Sodium: 277mg
- Fat: 40.8g
- Saturated Fat: 5.7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 37.3g
- Fiber: 14g
- Protein: 15g
- Cholesterol: 0mg