Garlicky Kale Salad with Roasted Chickpeas
1 bunch Red Dog Farm Kale, loosely chopped or torn
1 15-ounce can chickpeas, rinsed, drained and thoroughly dried
1.5 Tbsp olive, avocado or grape seed oil
3 Tbs. masala spice blend (see below)
Masala spice blend
3 Tbsp cumin
2 Tbsp garlic powder
2 Tbsp paprika
3 tsp ginger
2 tsp coriander
2 tsp cardamom
1 head garlic
1/4 cup tahini
2 Tbsp olive oil + more for roasting garlic
2 lemons, juiced (~1/3 cup)
1-2 Tbsp maple syrup (or honey if not vegan)
Pinch each 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.
Use the roasted garlic for the dressing. 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 and mix with a spoon.
Top with chickpeas and serve. Best when fresh but can will keep in the fridge for a few days.