Day 163 of a Photo a Day: Very Good Salad

I made a salad today and it was very good. So good that I will share the recipe here.

This recipe was stolen from the Minimalist Baker and can be found on their website, also.

Author: Minimalist Baker

Recipe type: Entree

Cuisine: Vegan, Gluten Free

Serves: 2-3

Ingredients

• 10 ounces (~6 cups) kale, loosely chopped or torn (or spinach if you're Shannon)

CHICKPEAS

• 1 15-ounce can chickpeas, rinsed, drained and thoroughly dried

• 1.5 Tbsp olive, avocado or grape seed, oil

• 2.5 - 3 Tbsp tandoori masala spice blend (I put a bit of cumin, a bit of garlic powder, a bit of paprika, a little bit of ginger, and a little bit of curry powder).

DRESSING

• 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

Instructions

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

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

3. 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.

4. 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.

5. 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.

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