Ummm, ok where had Minimalist Baker been my whole life?! She is amazing and where I got this recipe from. I’m documenting here because I didn’t have some of her spices, tweaked the dressing a bit, swapped out some stuff and wanted to save my <now> kale massaging method, but the recipe is hers! I wish I could take the credit, buuuut I can’t.
So green. So vibrant. So tender. I could almost eat it like that!
I had wayyyyy to much fun with this drizzzzz….
Ahem. While this was going on, I also was making my roasted tandoori chickpeas. Sounds like a lot going on, but those were done passively. Just tossed them in turmeric, paprika, cumin, <cinnamon+nutmeg> because I had no cardamom, caraway, avocado oil and roasted them at 425 for 20 min. Forgot to snap a pic ARGH, but here it is all put together 🤤
And yes. It was better than it looks
Here’s the recipe:
10 ounces (~6 cups) kale, loosely chopped or torn
1 15-ounce can chickpeas, rinsed, drained and thoroughly dried
1 Tbsp avocado oil
2.5 – 3 Tbsp tandoori masala spice blend. I used: : 3 Tbsp cumin, 2 Tbsp garlic powder, 2 Tbsp paprika, 3 tsp ginger, 2 tsp coriander, 1 tsp cinnamon+1tsp nutmeg to replace the cardamom.
1 head garlic
1/4 cup tahini
2 Tbsp avocado 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
Directions: Preheat oven to 375 degrees. And roast your garlic bulb.
Add drained chickpeas to a mixing bowl and toss with oil and seasonings.
Add seasoned chick peas. Bake for 20-23 minutes, or until the chickpeas are slightly crispy and golden brown and the garlic is fragrant and slightly browned.
Squeeze garlic out of skins and add to a mixing bowl. Add the other dressing ingredients and smash/whisk until well mixed.
Add kale to a large mixing bowl. Spray with avocado oil and 1 tbsp lemon juice and massage gently with your fingers.
Top with chickpeas and serve. Best when fresh, though leftovers keep in the fridge for up to a few days.