Description
A healthy and flavorful garlicky kale salad with crispy chickpeas, perfect for a vegan diet.
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 + more for roasting garlic and massaging kale
- 1/4 cup lemon juice (plus more for massaging kale)
- 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 tearing your kale into bite-sized pieces and tossing it in a bowl. Drizzle a little olive oil and sprinkle sea salt over it. Work the leaves with your hands. You will notice the vibrant green color brightening up, and it will feel softer as you go. If it is still bitter, massage it a bit longer.
- Roast the Chickpeas: Preheat your oven to 400 degrees F (200 degrees C). Arrange the drained chickpeas on a baking sheet in a single layer, ensuring they are not touching each other. Roast for about 20 minutes until they turn crispy and golden. Make sure they are completely dried before roasting or else they will be soggy.
- Quick Garlic Sizzle: Heat a small pan over medium heat and add some olive oil. Toss in minced garlic and sauté just until it smells aromatic, approximately 2 minutes. Watch carefully so it does not burn.
- Whisk the Dressing: In a jar, combine tahini, lemon juice, and maple syrup. Shake it up! If the dressing seems thick, add a splash of hot water or more lemon juice until it is smooth and drizzable. Taste it to ensure you have the delightful blend of flavors.
- Assemble the Salad: In a large bowl, combine the kale and crispy chickpeas. Pour the garlic oil and dressing over the top and gently toss. Be careful not to overmix, as the chickpeas can break apart.
- Serve Fresh: Serve your salad immediately to keep that lovely kale crunch. It tastes best fresh. If you cannot eat it all at once, store the dressing separately to prevent the salad from getting soggy.
Notes
- Storage Tips: Leftovers keep in the fridge for up to 2-3 days. Store in an airtight container.
- Expert Tips: If chickpeas are not crispy, ensure they are well-drained and dried thoroughly before roasting.
- When the dressing feels too thick, a splash of hot water or an extra squeeze of lemon juice can help achieve a smoother consistency.
- If the kale still tastes bitter, massage it longer with olive oil and salt.
- Reheating Instructions: This salad is best enjoyed fresh. There is no reheating needed.
- Serving Suggestions: Pair with hummus and pita. Serve alongside grilled veggies. Add avocado for creaminess.
- Recipe Variations: You can substitute maple syrup with honey if not vegan. For added crunch, consider adding diced cucumbers or mixing in grated carrots. Top with seeds like pumpkin or sunflower for extra texture.
- Ingredient Notes: Choose fresh, vibrant-looking kale. Look for tahini that is smooth and pourable for the best dressing consistency. Honey can replace maple syrup if a non-vegan option is desired.
Nutrition
- 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