Garlicky kale and chickpea salad with a tahini lemony dressing is a delightful combination of robust flavors and creamy textures.The kale leaves are tossed in a lemon and garlic dressing that adds a savory and aromatic note to the dish. The crispy chickpeas bring a satisfying crunch and protein-rich element to the salad. The star of the show is the tahini lemony dressing, which adds a creamy and tangy taste, perfectly complementing the earthy kale and nutty chickpeas.
Some of the ingredients used in this recipe are
Ingredients for the dressing
Garlic-3
Tahini -3 tbsp
Honey -1 tsp or as per taste
Salt & pepper-to taste
Water - a dash to make sure the dressing isn’t too thick.
Lemon -1
For the salad
Kale-75 gm
Chickpeas (boiled)-30gm
Olive oil -1tbsp
Tandoori masala -2tsp
Directions
1.In a bowl add the chickpeas , oil , salt and tandoori masala and mix it well. Keep it aside
2.In another bowl ,add garlic (skin on),add olive oil and give it a good mix. Keep it aside.
2.Pre heat oven to 180C. In a baking tray , transfer the marinated chickpeas and the garlic (both separately) and roast it for 45 min.
3.Once done ,remove it from the oven, peel the skin of the garlic and keep it aside.
4.For the dressing, add lemon,honey,salt and pepper,tahini paste and water and mix it well. Keep it aside
5.In a salad bowl, add kale leaves, drizzle some olive oil and salt and mix it well(preferably with your hands). This helps in tenderising the kale leaves.
6.Add the chickpeas and garlic and pour the dressing on top of the salad. Toss it well and serve.
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