Name: Garlicky Kale Salad with Crispy Chickpeas
Prep time: 7 min
Cook time: 23 min
Total time: 30 min
Ingredients: 1/4 cup tahini; Pinch each salt + pepper; 1.5 Tbsp olive, avocado or grape seed, oil; 10 ounces (~6 cups) kale, loosely chopped or torn; 2 lemons, juiced (~1/3 cup); 1-2 Tbsp maple syrup (or honey if not vegan); 2 Tbsp olive oil + more for roasting garlic; 1 head garlic; Hot water to thin; 1 15-ounce can chickpeas, rinsed, drained and thoroughly dried; 2.5 - 3 Tbsp tandoori masala spice blend* (see notes for DIY blend)

Kale Salad

What kind of kale should I use for my salad?

Do I need to remove the stems from the kale?

What other ingredients can I add to my kale salad?

What kind of dressing should I use for my kale salad?

How can I make my kale salad less bitter?

How should I store my leftover kale salad?

SUPER flavorful, 30-minute Kale Salad with a creamy roasted garlic tahini dressing and crispy tandoori roasted chickpeas!

Gluten Free

Lactose Free

Vegetarian

Mediterranean

Vegan

Nut Butter

gram

tahini

Seasonings

Salt & Pepper

Oils

milliliter

olive oil

Fresh Vegetables

kale

Fresh Fruit

lemon

Syrup

maple syrup

garlic

Water

water

Beans & Legumes

garbanzo beans

tandoori masala seasoning mix

Beta-carotene

Vitamin A

Vitamin B6

Vitamins

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Calories

Lutein+zeaxanthin

Beta-cryptoxanthin

Sodium

Minerals

Sugar

Carbohydrates

Dietary Fiber

Protein

Choline

Dietary Folate Equivalents

Selenium

Manganese

Copper

Zinc

Vitamin K

Vitamin C

Potassium

Phosphorus

Magnesium

Iron

Calcium

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

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Garlicky Kale Salad with Crispy Chickpeas

Condiment & Toppings

Baking Goods

Produce

Beverages

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