SUPER flavorful, 30-minute Kale Salad with a creamy roasted garlic tahini dressing and crispy tandoori roasted chickpeas!
Author: Minimalist Baker
Cuisine: Vegan, Gluten Free
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 spice* (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
* DIY Tandoori Masala Blend: 3 Tbsp cumin, 2 Tbsp garlic powder, 2 Tbsp paprika, 3 tsp ginger, 2 tsp coriander, 2 tsp cardamom. Multiply as needed.
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