I am not a vegetarian, but every once in a while you need a nice healthy meal to detox the meat and bread you eat! Am I right? Of course I am. This Chickpea and Kale Salad is so different, but really easy to make. You won’t be spending much time in the kitchen in order to get this meal on the table, which is always a plus when you have a family to feed.
This year, I rang in the new year in Israel this year and learned a ton about spices, hummus, tahini and naan (or what they call Lebani bread). I am going to try my luck at some Lebani bread this week definitely keep you posted. I just really want to see if I can make it as good as my sweet friend over at Cosette’s Kitchen. Go check out her blog and her instagram page – she is bomb when it comes to IGStories!
For this recipe, start by toasting chickpeas in a Tandoori seasoning. While your chickpeas are toasting in the oven mix your dressing (it’s so easy). Massage your kale in this delicious dressing; remember the longer you massage the softer and tastier the kale will be.
I’m not a huge citrus fan so I like to squeeze just a bit of lemon juice on top not necessarily in the dressing. But the Dressing soaked kale with a hint of lemon on top really helped compliment spiciness of the seasoning on the chickpeas and added nice flavor!
Overall, obsessed with this new vegetarian recipe looking forward to seeing what you think!Print
Crispy Chickpea nad Kale Salad
Coming back from Israel I am learning to love cooking with chickpeas and a more mixed seasoning rather than just salt and pepper. This vegetarian Chickpea and Kale Salad will have you craving more and best part its so healthy!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- 10 ounces of kale
- 1 15-ounce can chickpeas (rinsed, drained and thoroughly dried)
- 1 1/2 tablespoon olive oil
- 2 1/2 – 3 tablespoon tandoori masala spice blend* (See note below)
- 1 head garlic
- 1/4 cup tahini
- 2 tablespoon olive oil + more for roasting garlic
- 2 medium lemons
- 1–2 tablespoon maple syrup (or honey if not vegan)
- 1 pinch each salt + pepper
- Hot water (to thin)
Preheat oven to 425. Peel apart garlic cloves but leave the skin on.
Add drained chickpeas to a mixing bowl, I like to pat mine off with a paper towel to get them really dry and toss with oil and tandoori seasoning blend.
Add seasoned chickpeas to a baking sheet. Drizzle garlic with a bit of olive oil. Bake for 10-15 minutes or until the chickpeas are slightly crispy and golden brown (totally depends on your oven) and the garlic is fragrant and slightly browned. Remove from oven and set aside.
Add all of your dressing ingredients together in a food processor and mix. Taste and adjust seasonings if needed. (Lemon will add a full flavor and maple syrup will make it sweeter – I actually like mine a tad bit saltier with more lemon)
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 – the more you massage the softer the kale will become. Add the dressing and top with chickpeas!
Note: DIY Tandoori Masala Blend: 3 tablespoon cumin, 2 tablespoon garlic powder, 2 tablespoon paprika, 3 teaspoon ginger, 2 teaspoon coriander, 2 teaspoon cardamom. Multiply as needed
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