Lemony Tahini Garlic Kale Salad With Tandoori Marsala Chick Pea
By: Margaux Finan
The perfect salad for any season? We got you!
This hearty and healthy kale salad is an all season staple for the woman on the go. It's delicious, hearty, healthy without tasting "too healthy"... the best of all worlds.It will leave you ready to take on your day! The dressing provides so many flavors, from the happy lemon, roasted garlic, to the nutty tahini with maple syrup (because, ahem, maple syrup). The Tandoori Marsala chick peas gives a fascinating kick of paprika, cardamom, among other tasty tastes – if I didn’t need them for the post, I would eat all these lovely chicks before even compiling the salad. Enjoy!
Prep Time: 30 Mins
Cook Time: 25-40 Mins
- 10 oz (6 cups, roughly one bunch) kale, loosely chopped
- 1 15 oz can Chickpeas, rinsed, drained, dried
- 5 tbsp olive oil
- 4 tbsp Tandoori Marsala Spice blend (I made my own, see below)
- 1 head garlic
- ¼ cup Tahini
- 2 lemons
- 1-2 tbsp maple syrup
- Salt and Pepper
- Hot Water
- To serve on the side: Naan bread (store bought, please, I can’t be 100% on top of my game)
- Preheat oven to 375 degrees
- In a mixing bowl, add chickpeas, 2 tbsp olive oil and 4 tbsp Tandoori Marsala Spice blend (I like a LOT of flavor, but you can always cut down on the amount of spice you toss the chick peas with).
- Break apart garlic head, leaving skin on, and add chickpeas and garlic to baking sheet.
- Drizzle garlic with olive oil and bake for 25 min, until chick peas are crispy and golden brown (If you have additional time, you can keep chick peas cooking for 40 min, for a pop of crisp when you bite into the salad).
- Remove baking sheet from pan, and remove skin from garlic. Set aside.
- While chickpeas are cooking, wash and dry kale. Remove spine and loosely chop into a large mixing bowl (the worst step of the entire dish, but now it’s over!). Massage kale with olive oil to soften and take some of the bitterness away.
- In a smaller bowl, add garlic and mash until you can’t mash anymore. Add tahini, olive oil, 1 juiced lemon, maple syrup, salt and pepper. Wisk until combined (Trick: use a blender or food processor to mix ingredients). Add hot water as needed to produce desired dressing consistency.
- Mix kale with desired amount of dressing, and top with chickpeas. Take other lemon and squeeze over salads for a pop of happiness. Enjoy!
Extra fun bits:
- You can buy store bought Tandoori Marsala Spices, but I couldn’t find any at the market, so I ended up purchasing Garam Masala, which includes coriander, black pepper, cumin, cardamom, and cinnamon. I blended together cumin, garlic powder, paprika, ginger into the Garam blend and had my own Tandoori Marsala Blend party.
- To make your own (without added help): 2 tbsp cumin, 2 tbsp garlic powder, 2 tbsp paprika, 3 tsp ginger, 2 tbsp coriander, 2 tsp cardamom, 1 tsp ground cloves, 1 tsp cinnamon, 1 tbsp ground black pepper
- Inspiration provided By: Minimalist Baker