I think I tried a bunch of recipe for kale (and did not make me enjoy kale one bit) until I discovering this simple salad and now I cannot wait to find kale at the market just so I can make this salad. It's super easy to make, it keeps you full, and most importantly, it's freakin' delcious!
The fact that you need more ingredients for the dressing than for a salad it's a plus in my book, especially when I don't have all day to chop ingredients for my work lunch. Plus the dressing can be replaced with whatever garlic sauce you prefer - but I suggest you give the original dressing a chance.
The ingredients are for 1 serving, by which I mean 1 huge salad that I usually eat as a full meal. If you make it as a side-dish, then you can feed more humans from it.
Ingredients (1 serving):
- kale leaves
- 1 lemon
- 1 can of chickpeas
- 5 garlic cloves (or more)
- 1 tbsp tahini
- 1 tsp honey or maple syrup
- smoked paprika
- water
- salt & pepper
Method:
Rinse your can of chickpeas, dry them and place them in a bowl - season with salt, pepper and a lot of smoked paprika. Mix so all the chickpeas are covered.
Preheat the oven to 190° C. Place the chickpea on a baking sheet. Add the garlic. Bake for 20 minutes or more depending on the level of crispiness you want for your chickpeas. I usually check the oven after 10-15 minutes, and if the garlic is already soft I take it out.
Meanwhile, remove the stems from your kale leaves and break the kale into bite-size pieces. Wash and dry your kale. Put itin a bowl. Squeeze half a lemon on them and massage them thoroughly.
To make the dressing, in a food processor add the garlic, tahini, honey, the juice from the other half of lemon, salt and pepper and blend. If it's too thick, add some water and blend again.
When the chickpeas are done add them to your kale and cover everything in the delicious garlicky dressing you made.
Enjoy!
đŸ¥— Source: originially it's from Minimalist Baker, but I found it through Anca Cheregi's instagram stories.