Garlicky Kale Salad with Crispy Chickpeas
minimalistbaker.com
minimalistbaker.com
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Ingredienser

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

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