Kale Salad with Roasted Garlic Tahini Dressing and Crispy Chickpeas
Adapted from Minimalist Baker. This yummy vegan salad is hearty enough for a meal and delicious enough to work as a side dish for any number of tasty dishes. We're serving it for Thanksgiving this year alongside our Harissa Maple Sweet Potato Tian, Tandoori Roast Turkey Breast and Cranberry Jalapeño Relish for a spicy take on holiday classics.
Ingredients
Tandoori Chickpeas
- 1 15oz Can of Chickpeas drained
- 1 tablespoon Olive Oil
- 2 tablespoon Tandoori Spice Mix recipe below
Roasted Garlic Tahini Dressing
- 1 head Garlic roasted
- ¼ C Tahini
- ¼ C Olive Oil
- ¼ C Lemon Juice from one lemon
- 1 tablespoon Lemon Zest from one lemon
- 1 ½ tablespoon Maple Syrup
- 1-3 teaspoon Hot Water as needed to thin dressing
- Kosher Salt and Pepper to taste
To Assemble
- 12 oz Kale stems removed, chopped roughly
- 1 Lemon juiced
- 1-2 tablespoon Olive Oil
Tandoori Spice Blend
- 2 tablespoon Hot Smoked Paprika mix all ingredients together!
- 2 tablespoon Coriander
- 2 Tbsp Cumin
- 1 tablespoon Turmeric
- 1 tablespoon Ginger
- 1 Tbsp Cardamom
- 1 tablespoon Cayenne
- 1 tablespoon Garlic Powder
- 1 ½ tablespoon Kosher Salt
Instructions
- Toss drained chickpeas with olive oil and tandoori spice mix. Spread on a Silpat or parchment lined sheet pan for easy clean up. Roast at 375F for 30-45 minutes, stirring every 15 minutes. Chickpeas should be crunchy when they are done.
- Roast head or garlic with a teaspoon of olive oil. To roast, cut off the top of the garlic to expose all cloves. Drizzle with olive oil, then wrap in foil. Roast for 45 minutes in same oven as chickpeas. Cloves will be soft to the touch and golden brown when done.
- Remove all roasted garlic cloves from skins. Add remaining salad dressing ingredients together in a glass, then blend with an immersion blender. Add hot water as necessary to thin the dressing to your liking. Season with salt and pepper.
- In a large mixing bowl, add kale and drizzle with olive oil and lemon juice. Massage for 5-6 minutes to soften the kale. Toss with salad dressing and top with crispy chickpeas. Enjoy!
Notes
- You will have a lot of leftover Tandoori Spice Mix - keep it in an airtight container for up to 6 months and use to season chicken, fish, tofu or veggies!
- This recipe will serve 2-3 as an entrée and 6-8 as a side dish.
Nutrition
Calories: 400kcalCarbohydrates: 30gProtein: 9gFat: 31gSaturated Fat: 4gSodium: 51mgPotassium: 832mgFiber: 5gSugar: 6gVitamin A: 10792IUVitamin C: 129mgCalcium: 221mgIron: 6mg
Tried this recipe?Let us know how it was!