Sunday, February 14, 2016

Kale Salad with Tandoori Roasted Chickpeas

I've been making more of an effort to eat "clean" (not in a crazy way - I do not have that kind of motivation), make good food choices, do some meal-prep, stick to portion sizes, etc, but this was a bad week filled with taco dip and Super Bowl goodies. Last night I made this super easy salad with roasted chickpeas. I was a little bit nervous about the dressing, because I've made a lot of similar dressings that were way too sweet. I used the honey instead of maple syrup, which I think helped prevent it from being too sweet.

The salad is delicious, the dressing is delicious, the chickpeas are delicious. I wish I'd done a better job drying the chickpeas after rinsing them, because I felt like they didn't crisp up as much as they should have. So, if you make this, be sure to dry them off well before you season them. I definitely plan to keep this recipe around to make again.


Kale Salad with Tandoori Roasted Chickpeas
Minimalist Baker

Tandoori Spice Blend
3 Tbsp cumin
2 Tbsp garlic powder
2 Tbsp paprika
3 tsp ginger
2 tsp coriander
2 tsp cardamom

Salad and Chickpeas
10 ounces kale (~6 cups) loosely chopped or torn
1 can chickpeas (15 ounce) rinsed, drained and thoroughly dried
1 1/2 Tbsp olive, avocado or grape seed, oil
2 1/2 Tbsp tandoori masala spice blend (DO NOT USE THE WHOLE AMOUNT OF SPICE BLEND YOU MADE - note the measurement here!)
1 head garlic
1/4 cup tahini
2 Tbsp olive oil + more for roasting garlic
2 lemons, juiced (~1/3 cup)
1 Tbsp maple syrup (or honey if not vegan)
1 Pinch salt + pepper
Hot water to thin

Peel apart garlic cloves but leave the skin on. Preheat oven to 375 degrees.

Add drained chickpeas to a mixing bowl and toss with oil and seasonings.

Add garlic cloves and seasoned chickpeas to a baking sheet. Drizzle garlic with a bit of olive or grape seed oil. Bake for 20-23 minutes, or until the chickpeas are slightly crispy and golden brown and the garlic is fragrant and slightly browned. Remove from oven and set aside.

Squeeze garlic out of skins / peel away skins and add to a mixing bowl. Add all remaining dressing ingredients and whisk vigorously to combine, smashing the garlic with the whisk. Taste and adjust seasonings as desired, adding more lemon for brightness and maple syrup for sweetness. Set aside.

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. Then add as much dressing as desired (some may be leftover) and mix with a spoon.

Top with chickpeas and serve. Best when fresh, though leftovers keep in the fridge for up to a few days.

Serves: 2-3

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