Cold weather is upon us which usually means salad is out. Except this one. I spotted this recipe while perusing Pinterest a few weeks ago and thought it sounded delicious once I had kale in the house again. I then proceeded to forget to pin it and the recipe was lost to the internet once again never to be seen again. So once I got a bunch of kale it was up to me to recreate what I’d found.
The key to this salad is roasting your chickpeas to perfection. I like mine to still be soft on the inside with a more toothsome outer shell. But if you like them crispy, let them roast for a little longer. The seasonings are not set in stone so you can be a little loose with substitutions if you don’t have a specific one.
If you don’t feel like making your own dressing, you can use any tahini based godess dresing you prefer.
- 1 bunch kale, loosely chopped or torn
Roasted Chickpeas
- 1 can chickpeas, drained & rinsed
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp cumin
- 1/4 tsp ginger
- 1/2 tsp black pepper
- 1/4 tsp salt
Dressing
- 1/4 cup tahini
- 1 tbsp olive oil
- 2 lemons, juiced
- 1 lemon zested
- 1 tbsp maple syrup
- 1 tbsp garlic powder
- 1/4 tsp black pepper
- hot water to thin
- Rinse and thouroughly dry chickpeas. Add dried chickpeas to a bowl and add all chickpea ingredients. Mix completely.
- Spread chickpeas in an even layer on a baking sheet. Roast for 20-25 minutes stirring halfway.
- While chickpeas roast, whisk dressing ingredients together slowly adding hot water as needed until desired consistancy is reached. Tast and season for salt and pepper.
- Add kale to bowl, top with desired amount of dressing and toss, completely coating the kale. Top with chickpeas and serve.