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Kale Salad with Roasted Chickpeas

Massaged kale with crispy tandoori chickpeas and roasted-garlic tahini dressing.

Ingredients

• 6cups kale (loosely chopped or torn)
• 115-ounce can chickpeas (rinsed, drained and thoroughly dried)
• 1½Tbsp olive oil
• 2½- 3 Tbsp tandoori masala spice blend
• 1head garlic
• ¼cup tahini
• 2Tbsp olive oil + more for roasting garlic
• 2medium lemons* (juiced)
• 1-2 Tbsp maple syrup
• 1pinch each salt + pepper

Instructions

1. Peel apart garlic cloves but leave the skin on. Preheat oven to 375 degrees F
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.
4. Squeeze garlic out of skins / peel away skins and add to a mixing bowl. Add all remaining dressing ingredients and whisk vigorously to combine, smashing the garlic with the whisk. Taste and adjust seasonings as desired, adding more lemon for brightness and maple syrup for sweetness. Set aside.
5. Add kale to a large mixing bowl. Before adding dressing, add 1 Tbsp each lemon juice and olive oil to the kale and massage with hands to soften the texture and lessen bitterness. Then add as much dressing as desired and mix with a spoon
6. Top with chickpeas and serve.