GARLIC KALE SALAD WITH ROASTED CHICKPEAS
Yield: 4 servings
• 1 head garlic
• 1 (15 oz.) can chickpeas (drained, rinsed and dried)
• 4 ½ Tbsp. olive oil, divided, plus more for roasting garlic
• 3 Tbsp. garam masala spice blend
• 1/4 cup tahini
• 2 lemons, juice of
• 1 Tbsp. maple syrup
• Pinch of salt
• Pinch of black pepper
• Hot water
• 10 oz. kale, loosely chopped
Preheat oven to 375°F. Separate garlic cloves, leaving the skins on, and place on a baking sheet.
Place chickpeas, 1 ½ Tbsp. olive oil and garam masala spice blend in a small bowl and toss to combine. Add chickpeas to baking sheet.
Drizzle a small amount of olive oil over garlic and bake for 20 to 25 minutes or until chickpeas are golden brown and crispy and garlic is slightly brown and fragrant.
Peel skins away from garlic and place in a small bowl. Add tahini, 2 Tbsp. olive oil, lemon juice, maple syrup, salt and black pepper. Whisk vigorously until well combined, smashing garlic and adding hot water as needed to thin dressing. Set aside.
Place kale and 1 Tbsp. olive oil in a large bowl. Massage kale with hands until desired texture is reached. Add desired amount of dressing and toss to combine.
Top salad with chickpeas and serve.
*Per Serving: Calories 380, Total Fat 26g (Saturated 3.5g, Trans 0g), Cholesterol 0mg, Sodium 170mg, Total Carbohydrate 30g (Dietary Fiber 8g, Total Sugars 8g, Includes 3g Added Sugars), Protein 11g, Vitamin D 0%, Calcium 15%, Iron 15%, Potassium 15%