Kale Salad with Tandoori Roasted Chickpeas


  • 6 cups kale, loosely chopped
  • 1 can chickpeas, rinsed and dried
  • 1.5 tablespoons olive oil
  • 3 tablespoons spice blend (see below)
  • 1/2 cup roasted garlic cloves


  • 1/2 cup tahini
  • 2 tablespoons olive oil
  • 1/3 cup lemon juice
  • 2–3 tablespoons maple syrup
  • Salt and pepper to taste
  • Hot water to thin

Tandoori Spice Blend

  • 3 tablespoons cumin
  • 2 tablespoons garlic powder
  • 2 tablespoons paprika
  • 3 teaspoons ginger
  • 2 teaspoons coriander
  • 2 teaspoons cardamom

Put leftover spice blend in a small jar and stash away for next time!


Toss chickpeas in spices and bake for 25 minutes until crispy.

Meanwhile, squirt lemon juice on kale and massage to soften. Combine kale with dressing, adding more lemon or syrup to achieve desired taste.

Top with roasted chickpeas and garlic to serve!


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