GARLICKY KALE SALAD WITH CRISPY CHICKPEAS

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Sometimes a girl just needs a hearty kale salad.

There’s no explaining why; she just does.

So move out of the way and give her that kale salad.

She deserves it. That and the chocolate. Give her all of the chocolate.

Since my first few experiences with kale, wherein I couldn’t figure out how to mask its bitterness or sturdy texture, I’ve grown to love this shrubby green.

When prepared right, it makes the perfect addition to smoothies, salads, breakfast scrambles and dips. I’ve recently been loving it in salads because it’s heartier than other greens – such as spinach – and leaves me feeling full and satisfied.

Not to mention, nutrients. So, many, nutrients.

The dressing comes together quick and packs tons of garlicky flavor, thanks to quick roasted garlic! If you’ve ever roasted a head of garlic, you know the struggle of waiting the grueling hour of cooking until its completion. Longest hour of my life.

But you guys know I’m impatient (30 minutes or less, ring a bell?). So I crafted a way to quick roast garlic by separating the cloves.

Then you only have to wait 20 minutes. Guys, think of all the things you can do with that 40 minutes you get back in your life. Cartwheels, dancing, hugging, snacking. You can do whatever you want with it. You’re welcome.

GARLICKY KALE SALAD WITH CRISPY CHICKPEAS
GARLICKY KALE SALAD WITH CRISPY CHICKPEAS

Ingredients

  • 10 ounces (~6 cups) kale, loosely chopped or torn

CHICKPEAS

  • 1 15-ounce can chickpeas, rinsed, drained and thoroughly dried
  • 1.5 Tbsp olive, avocado or grape seed, oil
  • 2.5 – 3 Tbsp tandoori masala spice blend* (see notes for DIY blend)

DRESSING

  • 1 head garlic
  • 1/4 cup tahini
  • 2 Tbsp olive oil + more for roasting garlic
  • 2 lemons, juiced (~1/3 cup)
  • 1-2 Tbsp maple syrup (or honey if not vegan)
  • Pinch each salt + pepper
  • Hot water to thin

Instructions

  1. Peel apart garlic cloves but leave the skin on. Preheat oven to 375 degrees.
  2. Add drained chickpeas to a mixing bowl and toss with oil and seasonings.
  3. Add garlic cloves and seasoned chickpeas to a baking sheet. Drizzle garlic with a bit of olive or grape seed oil. Bake for 20-23 minutes, or until the chickpeas are slightly crispy and golden brown and the garlic is fragrant and slightly browned. Remove from oven and set aside.

You can find complete recipes of this GARLICKY KALE SALAD WITH CRISPY CHICKPEAS in minimalistbaker.com

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