Garlicky Kale Salad with Crispy Chickpeas
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Minimalist Baker · by Minimalist Baker★ 4.7 (160)

Garlicky Kale Salad with Crispy Chickpeas

NUTRITION · PER SERVING30M COOK
CAL 32%·PRO 41%
CARBS 63G39% OF CAL
18G FIBER13G SUGAR32G OTHER
FAT 38G53% OF CAL
5G SAT33G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vibrant kale salad topped with tandoori-spiced crispy chickpeas and a roasted garlic tahini dressing. Flavorful and satisfying, it works as a light lunch or dinner.

mainindiansaladbowlbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 3
  • 1 large bundle kale ((loosely chopped or torn // ~6-8 cups or 10 ounces as original recipe is written))
  • 1 15-ounce can chickpeas ((rinsed, drained and thoroughly dried))
  • 1 1/2 Tbsp olive, avocado or grape seed, oil
  • 1 healthy pinch sea salt
  • 2 1/2 - 3 Tbsp tandoori masala spice blend* ((see notes for DIY blend))
  • 1 head garlic ((large/even-sized cloves work best))
  • 1/3 cup tahini
  • 2 Tbsp olive oil + more for roasting garlic and massaging kale
  • 1/4 cup lemon juice ((plus more for massaging kale // ~2 small lemons))
  • 1-2 Tbsp maple syrup ((or honey if not vegan))
  • 1 healthy pinch each salt + pepper
  • Hot water ((to thin))
PREP
7M
SODIUM
418MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.