Kale Salad with Tandoori-Roasted Chickpeas
Ingredients
The salad
-
1
large bundle
kale
-
1
15-ounce can
chickpeas
-
1½
Tbsp
olive oil
-
1
healthy pinch
sea salt
-
2½ – 3
Tbsp
tandoori masala spice blend
The dressing
-
1
head
garlic
-
⅓
cup
tahini
-
2
Tbsp
olive oil
-
¼
cup
lemon juice
-
1-2
Tbsp
maple syrup
-
1
healthy pinch
salt
-
1
healthy pinch
pepper
-
to thin
hot water
Instructions
- Preheat the oven to 375°F (190°C).
- Peel apart garlic cloves, leaving the skin on.
- In a bowl, toss drained chickpeas with oil, salt, and tandoori spice.
- Spread chickpeas and garlic on a baking sheet, drizzle garlic with oil, and bake for 15-20 minutes.
- Remove garlic, continue baking chickpeas for an additional 10-15 minutes until crispy.
- Squeeze roasted garlic out of skins into a bowl, add dressing ingredients, and whisk until combined.
- In a large bowl, massage kale with lemon juice and olive oil to soften.
- Add dressing to the kale, toss well, and top with crispy chickpeas before serving.
Nutrition Facts (estimated)
Servings
3
Calories
562
Total fat
40.8g
Total carbohydrates
37.3g
Total protein
15g
Sodium
277mg
Cholesterol
0mg
You might also like