Sometimes a girl just needs a hearty kale salad.
There’s no explaining why; she just does.
So move out of the way and give her that kale salad.
She deserves it. That and the chocolate. Give her all of the chocolate.
Since my first few experiences with kale, wherein I couldn’t figure out how to mask its bitterness or sturdy texture, I’ve grown to love this shrubby green.
When prepared right, it makes the perfect addition to smoothies, salads, breakfast scrambles, and dips. I’ve recently been loving it in salads because it’s heartier than other greens – such as spinach – and leaves me feeling full and satisfied.
Not to mention, nutrients. So, many, nutrients.
The dressing comes together quick and packs tons of garlicky flavor, thanks to quick roasted garlic! If you’ve ever roasted a head of garlic, you know the struggle of waiting the grueling hour of cooking until its completion. Longest hour of my life.
But you guys know I’m impatient (30 minutes or less ring a bell?). So I crafted a way to quick-roast garlic by separating the cloves.
Then you only have to wait 20 minutes. Guys, think of all the things you can do with that 40 minutes you get back in your life. Cartwheels, dancing, hugging, snacking. You can do whatever you want with it. You’re welcome.
The other star of this recipe? The tandoori-roasted chickpeas. I made a Masala Tofu Scramble a while back and fell in love with this smoky spice combination.
The good news is, if you’re a speciality spice newb like me, Whole Foods has a Tandoori Spice Mix that’s to die for. I recommend looking for that next time you’re there! Otherwise, I have notes for how to make your own with just a few ingredients.
Once your (quick) roasted garlic-tahini dressing comes together, all that’s left to do is pour, toss, and top it with chickpeas! Then go to flavor town. My treat.
This salad is my absolute new favorite. It’s:
Hearty
Savory
Garlicky
Subtly spiced
Super healthy
Filling
& Simple
Even if you’re not a big spicy food lover, you’ll love this salad. Think more smokiness and depth of flavor rather than heat. Not to mention, the subtle sweetness of the dressing brings balance so it’s not overwhelming.
This salad would be an excellent entree for a weeknight meal, or for hosting vegan or gluten free friends and family. It’s so hearty it stands on its own as a main dish! But hummus and pita or naan would make excellent additions.
If you make this recipe, let us know! Leave a comment and rate it! It’s so helpful for us and other readers. And don’t forget to take a picture and tag it #minimalistbaker on Instagram so we can see! We’d love to see what you come up with. Cheers!
Garlicky Kale Salad with Crispy Chickpeas
Ingredients
- 1 large bundle kale (loosely chopped or torn // ~6-8 cups or 10 ounces as original recipe is written)
CHICKPEAS
- 1 15-ounce can chickpeas (rinsed, drained and thoroughly dried)
- 1 1/2 Tbsp olive, avocado or grape seed, oil
- 1 healthy pinch sea salt
- 2 1/2 - 3 Tbsp tandoori masala spice blend* (see notes for DIY blend)
DRESSING
- 1 head garlic (large/even-sized cloves work best)
- 1/3 cup tahini
- 2 Tbsp olive oil + more for roasting garlic and massaging kale
- 1/4 cup lemon juice (plus more for massaging kale // ~2 small lemons)
- 1-2 Tbsp maple syrup (or honey if not vegan)
- 1 healthy pinch each salt + pepper
- Hot water (to thin)
Instructions
- Peel apart garlic cloves but leave the skin on. Avoid using any tiny garlic cloves from the center of the head. Preheat oven to 375 degrees F (190 C).
- Add drained chickpeas to a mixing bowl and toss with oil, salt, 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 15-20 minutes (depending on the size of the garlic cloves), or until garlic is fragrant and slightly browned. Carefully remove garlic and set aside. Continue baking chickpeas for 10-15 minutes more or until slightly crispy and golden brown. Remove from oven and set aside (the chickpeas will get more crispy as they cool).
- 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, tahini for richness, 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 (amount as original recipe is written // alter if adjusting batch size) 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 or salad tongs.
- Top with chickpeas and serve. Best when fresh, though leftovers keep in the fridge for up to a few days.
Video
Notes
*DIY Tandoori Masala Blend: 3 Tbsp cumin, 2 Tbsp garlic powder, 2 Tbsp paprika, 3 tsp ginger, 2 tsp coriander, 2 tsp cardamom. Multiply as needed. This Shawarma Spice Blend is also delicious and quite similar.
*Nutrition information is a rough estimate calculated with olive oil, the lesser amount of maple syrup, and all of the dressing.
Laura B says
This recipe made a superb dinner tonight! I made the DIY masala blend and it complemented the chickpeas well, I used 3 TBSP and it was probably a little too much. I added some tomatoes and Persian cucumbers to the kale to give it some additional textures. Will definitely be adding this to my list of favorite MB recipes!
We’re so glad you enjoyed this one, Laura! Thanks so much for sharing! xo
Priya says
Do the chickpeas need to be fresh? Planning to make dressing and chickpeas in advance so I can put together the day of an event. Thanks!
Making the dressing ahead will work- just add a little water if it thickens overnight. The chickpeas are best when fresh as they lose some of their crunchiness. Hope that helps!
JJ says
My favorite [savory] MB recipe.
I’m a full-time student and mother to a toddler. This is the salad I deserve. The dish has a wonderful flavor profile. I love the contrast of the smokiness of the tandoori chickpeas and the sweetness of the dressing. I found that this is one of those recipes where you can “eyeball” the ingredients and it’ll still turn out well. No substitutions. One serving kept me full for a long time and that’s all I can ask for.
Thank you for this! This is our new Thursday-night-and-Friday-lunch meal!
Whoop! We’re so glad you enjoy it, JJ! Thanks so much for the lovely review!
Olivia says
This is probably my favorite recipe. Like ever. Seriously. I have this once a week. Lol I’ll even have the leftovers for breakfast, but usually there aren’t leftovers. I love garlic so sometimes I add extra. I prefer the dressing without honey or maple syrup, but my boyfriend likes it with.
Whoop! Thanks so much for the lovely review, Olivia! xo
Rhonda says
I just made this and it is delicious! The dressing is so good. I used 1 tablespoon maple syrup rather than honey. It’s my new favorite tahini dressing. I try not to use the oven during the summer, but this recipe was well worth it. Perfect salad with lots of great flavor!
We’re so glad you enjoyed it, Rhonda! Thanks so much for sharing!
Nicola says
I just made the dressing, and sautéed the kale instead of rubbed because I like kale a little softer. Super delicious dressing, 10/10 would make again 😊
Thanks for sharing, Nicola!
Elle says
Best. Kale. Salad. Ever. I’ve been making this for at least 2 years now and it’s still my favorite salad. I can have the whole bowl to myself and be a happy camper. But I usually share and my fiance, who hates salad typically, things it’s also really good. Sometimes I make the salad per the recipe, sometimes I’ll leave out the garlic and the chickpeas if it’s summer time and I can’t be bothered to turn the oven on, and other times I’ll half it and make a quick salad for myself. It never disappoints! Thank you!
Whoop! We’re so glad you both enjoy it, Elle! Thanks for sharing!
Samantha says
I’ve made this salad twice now. Second time around I kept the garlic whole and sliced the top off and cooked it that way, much easier to work with. I found that baby kale was also a great swap. ☺️
xo! Thanks for sharing, Samantha. Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo
Tom says
Just wondered if anything could be subbed for the garlic. Would love to make this for work but worried I’d have garlic breath! D:
Big fan by the way :) Thanks!
You could omit it, but won’t be quite as flavorful!
GFMcP says
Love this salad and so did my family, Yay! 🙌
How long is the dressing good for? I had leftover and forgot about it for about two weeks snd wondering if it should be ok still.
As long as it tastes and smells OK it’s fine! I’d say it should last at least 1 week, if not 2.
Stella says
Hello! I’ve made these chickpeas many times but they never come out crispy as described in your recipes. They hold their shape great but they’re soft when I bite into them. Any suggestions for making them crispy?
Hi Stella, we’d recommend taking a look at this post for tips!
Jennifer Neumann says
I made this dish last night but it was extremely bitter. I massaged the kale for some good 5 min beforehand with lemon juice and oil. The bitterness overpowered even the Tahini dressing which is usually giving some nice flavour to it. Unfortunately, this will not be a keeper recipe (many others from your website are though :-)).
Here’s what I’m thinking: It may have been your greens. Are you certain it was kale and not collards or chard? When you massage kale with lemon and olive oil, it shouldn’t get bitter really. It actually shouldn’t taste too bitter to begin with, which makes me think you just got a SUPER bitter batch of kale. Sound likely?
Fran says
I don’t use any oil. What would you suggest to replace oil in recipe.
Thank you.
You can just omit! The oil is not necessary for the dressing or roasting the garlic. And the chickpeas can be roasted without (though they likely won’t be as crispy). Let us know how it goes!
Erin says
I really dislike kale. Can I sub out for spinach?
Sure! Or we think arugula or other greens would also be nice.
Dominique says
This looks delicious! I’m wondering if I can use something to substitute the tahini as I don’t have any on hand. I’m not vegan so any suggestions are welcome!
Hi Dominique, maybe cashew butter? Or you can make homemade tahini if you have sesame seeds!
Evie says
I ended up having to cook my chickpeas longer than the recommended time, and they weren’t as crispy as I kind of wanted. My room mate has an air fryer, and the second time I made them I used it, and that did make them super crispy. That being said, I like that this recipe uses an oven since not everyone has an air fryer. Its super yummy either way, the texture is just a little more crunchy from an air fryer.
Dominique says
Thanks for the suggestion! I tried using greek yogurt and I wouldn’t recommend it- next time I’ll try to find a nut butter for sure as the yogurt made it too tangy. The chickpeas are absolutely delicious tho!
sarah says
Do you use regular kale or baby kale for this?
Either would work! We used regular.
April says
This sounds so amazing! I can’t wait to try it – on the list for this weekend :) Thank you!
Enjoy!
Akriti Sharan says
This was finger licking good. I didn’t have tahini so used natural peanut butter instead, and skipped the olive oil in the dressing.
Emma says
One of my favorite “go-to’s” when it comes to a hearty and SO delicious kale dressing! I like to add roasted sweet potatoes on the side and use the extra dip for the veggies and some crusty bread ? thank you for sharing this!
Lovely! Thanks for sharing, Emma!
Jamie says
THIS WAS SO GOOD! I love the dressing – I didn’t add any water and it was perfect. The roasted garlic is delightful.
Thanks so much for the lovely review, Jamie. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Jamie says
DONE! Amazing recipe :)
Nicki says
I’ve also been making this salad for years- I love it so much. I often go to the Chickpea Shawarma Sandwich recipe and use that blend for the chickpeas, or sometimes I use the Thai Baked Sweet Potato chickpea recipe. Anyway, we’re huge fans of your recipes Dana- you are so talented. Thank you for everything!
PS, I made the Muesli Bread recipe today and we’re having that with the salad tonight. Turned out great! Thanks!!
https://minimalistbaker.com/7-ingredient-muesli-bread/
Aw, thanks so much for your sweet note and lovely review, Nicki! We are so glad you enjoy our recipes!
Amanda says
I just want to say that I have been making this salad for years, YEARS! I love it. It is such the perfect after-holidays-feel-so-gross–antidote salad. Today I made two really delightful additions I thought you might like as well: I halved and roasted brussel sprouts seasoned with the leftover tandoori spice and olive oil that was in the bowl, and then added a sprinkle of pomegranate seeds before devouring. So good! Thanks for this recipe!
Yay! Thanks, Amanda! So helpful!
Brittany says
Made this for my husband and me for lunch today and it was excellent! My husband practically licked his plate. I followed the recipe to a T including making the spice mix except I only used a half a head of roasted garlic in the dressing. I was worried it would be too garlicky. MISTAKE! I barely tasted the garlic with half a head. Next time (and there will definitely be a next time), I will use the whole head. I also added a grilled chicken breast for more substance.
Linda says
I literally make this salad ALL THE TIME. I eat it for lunch, dinner, for Thanksgiving and Christmas and even my DH eats it, too! I do use real Parmesan and always roast two cans of chickpeas, while I’m at it, so we have leftovers to snack on…I use 1 TBSP of the maple syrup and 6 to 8 cloves raw garlic in the dressing. I make the dressing in the minichop. I used to use Ken’s Steakhouse lite creamy Caesar dressing on my kale and I don’t think I could ever go back!!! Thx for this Recipe!!!
Ellen says
Oh my, this is delicious! My husband I and I devoured it.
We’re so glad you both enjoyed it, Ellen! Thanks for the lovely review!
cherrywine_5 says
I love a diversity of textures in salads and felt this one needed something a little extra – so I roasted some sweet potato cubes and added them in with some green beans. It was heavenly and SO filling. If you’re looking to make this receipe a bit more hearty I recommend trying this out! This lunch salad gets me all the way to dinner with no cravings.
Thanks for sharing!
Suzannah Kolbeck says
Very delicious. I definitely had to make more dressing for the amount of kale I used, and I used two cans of chickpeas.
Nice balance of flavors – not too sweet or tart or astringent from garlic. A great dinner salad, especially the Monday before Thanksgiving!!
We’re so glad you enjoyed it, Suzannah! Thanks so much for the lovely review!
michaluna says
Wow, this was SOOO good and so SUPER easy! Thank you for another dinner winner! I found I was short on ingredients (only had 1/3 head of garlic in the cupboard) so I left the garlic raw. I also only had one lemon so I didn’t know how it would turn out, but I kept on truckin’… I didn’t measure anything (too lazy today) and I just threw the ingredients in the mini chop and turned it on for a few minutes, which is how I always make dressing…. For the chick peas, I eyeballed the seasonings and sprinkled them directly on my nonstick sheet pan. I was super thrilled with the results on all!!! I will definitely make this again and try it on the family next time.
We’re so glad you enjoyed it! Thanks for sharing!
Xyz123 says
‘‘This was really good. Will make again. Thanks!
We’re so glad you enjoyed it! Thanks for sharing!
Maxime says
I love your recipes and I’m curious if I can completely omit the maple syrup. I’m trying to stay away from added sugar.
Sure! Sub stevia or omit.
Kristen Holzschuh says
Amazing salad!
Yay! Thanks for sharing, Kristen!
Caitlyn says
I just made this for lunch — it was delicious! I did not have a can of chickpeas like I thought I did so I cooked some lentils (soak+boiled) and toasted them with the oil and spices in a skillet after cooking off the excess water. I did the garlic cloves in my toaster oven wrapped in foil for 25 min at 350, then uncovered for another 7 minutes to lightly brown (since I didn’t need the full sized oven due to the lentils being all done on stove-top); the cloves slow roasted nicely, very soft and with some golden brown bits on the cloves themselves. For the dressing, I was shy a lemon but decided to try for it anyways, and it was still delicious; I went a little heavy on the salt (to help oomph up the flavors, since they were a little lacking due to being shy 1 lemon), and added a couple shakes of granulated garlic to add more of that garlicky-spicy edge to the dressing. I think next time, if I’m shy a lemon (or out!), I will try subbing some rice vinegar or apple cider vinegar — I bet it would be quite passable. Overall a great dish, I’m confident that the recipe as written would be lovely (if only I had had some chickpeas and one more lemon!), and it turned out great even with my adjustments! I will be keeping this recipe close at hand throughout the winter this year! Thanks for posting it!
Thanks for sharing, Caitlyn! So kind!
Aydia Johnson says
Could I use a different bean? I don’t have chickpeas. Would white or pinto work?
Sure! We think white beans would be lovely!
Jolene says
This is an amazing recipe. It’s everything it promises to be, especially flavourful and satisfying. I think this will become my potluck go-to, since potlucks are often not very plant-based/anti-inflammatory friendly. So it can be stressful figuring out what to bring that is inexpensive for sharing with people who don’t necessarily value healthy (and often more expensive) ingredients, and also provides me with a complete meal in case my contribution is the only thing I can eat. I made it for the first time last week for a potluck and it made that potluck so enjoyable for me. Plus other people seemed to like it, which is obviously important! I’m about to make it again to take to a Thanksgiving dinner that won’t have a lot of low-inflammatory options on the menu. Thank you for creating and sharing such a delicious recipe that has made potlucks fun again for me!
We’re so glad you enjoy it, Jolene! We love your creative solution for potlucks :) Thanks for sharing! xo
Alex says
I love this salad! I never knew about massaging the kale to soften it, it makes all the difference. You can even eat the baked garbanzo beans as a snack, too. So filling and delicious! Thanks for the amazing recipes!
Yay! So glad you enjoyed it, Alex! Thanks for sharing! xo
Angela says
I ask this salad everyday .so good and easy! Thank-you!
GardenBar says
Wow its just an amazing recipe. Thank you for such a wonderful recipe.
Thanks so much for the lovely review. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Amber says
Delicious like everything from Minimalist Baker. Perfect easy, light yet filling dinner after work that doubles as lunch tomorrow as well!
Aww thanks so much for the lovely review, Amber! xo
Becca says
I’m new to vegan cooking and was searching for easy meal prep recipes. While I didn’t make the chickpeas (I don’t love Indian spices) I made the dressing and I can’t get enough of it! The final product made me feel like a fancy, rockstar chef! Even my kale-hating kids gobbled up the salad with this delicious dressing. It was even better when I packaged my salad for work the night before. After sitting on the kale all day it gave it more flavor, and the leaves weren’t soggy (+1 for kale!) I’ll be making this again for sure — and exploring your other recipes! Thank you!
Great!! Thanks for sharing, Becca!
Shelby says
I followed this recipe. I eye balled the amount of honey and used half of one extra large lemon, and it was just fine. I will definitely use this dressing and these chickpeas with other recipes. Thank you!
Shawna says
Another easy and delicious recipe. A bit on the sweet side. Next time I’ll only use a Tb of maple syrup.
Lauri says
Hi!
I have a question :).
I am confused about where the olive oil and lemon juice come in for massaging the kale, since right before you give that instruction, it says to put all of the salad dressing ingredients in with the garlic, as noted below. I really want to try this recipe!! :)
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 (amount as original recipe is written // alter is adjusting batch size) 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.
Thank you in advance!
Hi Lauri, Sorry for the confusion! The olive oil and lemon juice that are added directly to the kale are not listed in the ingredients section. This step is not essential if you don’t have additional lemons, but we prefer it! Hope that helps!
Angela says
So easy and delish! Love the garlic packed dressing.
Marinda Lavut says
Dana,
I never leave comments, but I must tell you that I ADORE your recipes. And I’ve tried a lot of them!
I have tried the BBQ beans, the chipotle tortilla soup (chipotle has become my new favorite ingredient), the whole roast cauliflower, the NY / garlic powder potato wedges, this amazing salad that I ate way to much of because I couldn’t stop eating it (maple syrup and Tahini.who would have thought!), The Thai peanut sauce with spring rolls (divine)… Everything was excellent and each recipe has become a regular, since they’re so easy and so,so good. thank-you so much Dana! You’ve made us eat so well!
Thank you, thank you, thank you!!!
Marinda
Ah, thanks, Miranda! So kind!
Anamaria says
I love this recipe. Also, my husband who passionately hates kale loves this recipe. So it’s wonderful! All the same, I have changed a few things and find these mods very useful so I wanted to share.
The first time I made this, my garlic burned quite a bit and my chickpeas weren’t really crunchy. I now wrap my garlic in tinfoil and leave everything together in the oven for 30 mins (an extra 10 mins pretty much). Great success!
Love love love this and will keep making it!
Lisa says
I’ve made multiple recipes from this blog, and this is the first Minimalist Baker recipe that I did not enjoy.
I followed the recipe notes for the DIY Tandoori Masala blend for the chickpeas, and the roasted chickpeas were not very tasty (I do want to point out that I enjoy Indian dishes and flavors, but something was off with the spice blend). I also ended up tossing the dressing. All I could taste in it was the lemon juice and the sweetness from the maple syrup. The garlic flavor was not coming through at all.
I followed the recipe exactly, so I’m really not sure what went wrong. I hate to leave this review, but this was my experience with the dish.
Lisa, first of all, thanks for sharing your experience. Not every recipe is going to speak to everyone! Second of all, I want to confirm that a) your spices were fresh, b) you did in fact follow the recipe as written, and c) you had high quality tahini? All of these things greatly impact the end result.
The reason I ask is that this is one of our most loved recipes and so many people have enjoyed it. So either these flavors just aren’t for you, or something went awry on the ingredient or preparation side of things. Let me know as I’d love to help troubleshoot!
Lisa says
Dana, thank you for commenting on my review. I enjoy garlic, kale, and chickpeas so I was really hoping this recipe was going to speak to me. I’ll address your concerns.
a) All of the spices were fresh.
b) As I mentioned in my initial review, I followed the recipe exactly. I even watched your 49 second recipe video before starting.
c) Yes, I had high quality tahini.
I think the balance of flavors was off. As I initially wrote, I thought the lemon juice was overpowering and the sweetness from the maple syrup was odd (and don’t get me wrong, I love sweet things). Maybe your “medium” lemons were smaller than mine? Perhaps putting the measurement amount (in tablespoons or teaspoons) for the lemon juice (like how you have written for your Date-Sweetened Apple Pie Oatmeal recipe which I enjoy) would help.
I also noticed that some people in the comments below and on the Pinterest pin of your recipe commented that they used their own spice blend. Maybe I would have also benefited from using my own spice blend, but I love Indian flavors so I was excited to try yours. I Google searched other Tandoori Masala spice blends, and perhaps I would have enjoyed one of those blends more. I did find it a little odd in the recipe notes that you put 3 teaspoons of ginger. Why not just say 1 tablespoon of ginger?
As I mentioned, I’ve made multiple recipes from your site before. When I first went vegan, I came across your blog. Your recipes have been a great help in my transition to a plant-based diet, and it’s wonderful that you have so many plant-based recipes on your site. Unfortunately, this particular recipe was not a hit with myself or my partner. If I try remaking this, I’ll adjust the lemon juice and maple syrup ratios and try a different spice blend.
This is helpful feedback. I’ll definitely revisit this blend and see if I can make adjustments! Moving forward I wonder if this or this blend wouldn’t be a better fpr for you!
Stephanie says
This recipe came together really easily and is adaptable if you don’t have all the ingredients- thanks for posting! I’m going to make it again tonight and plan to add in some chopped brussel sprouts with the kale for more crunch. :)
Thanks for sharing, Stephanie!
Mary says
Loved this recipe! I made my own spice blend following the instructions since I had all of those spices on hand individually and it worked great. Also, just used 1 really fat large clove of garlic instead of 2. This salad is delicious! I’m not the biggest fan of kale or chickpeas- I like them okay, but after this I’m sold. The dressing is the real star. It almost tastes like a Caesar dressing, which was such a pleasant surprise. Overall, super fresh, delicious, and filling! Highly recommend.
Sneha says
I literally have NEVER left a comment for anything but hot damn Dana, this salad is the BOMB.COM.
Hah! We’re so glad you enjoyed it! :D
Isabelle says
Hi! I love all your recipes! Unfortunately, I don’t like tahini and I was wondering if you could suggest an alternative here? Maybe yogurt?
monika says
oh super :) i really love the dressing. this is my first time I ate raw kale and its delicious! : )) next comes kale chips hehe. thank you :)
Pam says
We just made this dressing the other night. We subbed out tahini for cashew butter. It was simply amazing. We are hooked. Thank you for all the great recipes – so much flavour and so simple!!!
Jen D says
My all time favorite kale salad recipe!!!
Hannah says
what kind of tahini should I buy? hulled or unhulled?
Both will work! Whichever is on sale ;)
Jessica Flory says
Dana this was SO GOOD!!! Wow so much flavor! I roasted cauliflower and carrots along with the chickpeas. Delicious!
Sam says
I LOVE this salad and make it every week. It’s so delicious. I ordered Tandoori Masala spice from Walmart, as I couldn’t find it in local stores. I also follow the instructions from your crispy baked chickpea recipe to make the chickpeas for the salad. This recipe is so customizable and the dressing is fantastic!
Betsy Gelb says
I adore this salad and make it every week with one additional step: I squeeze the juice of three (not two) lemons, and after the kale is clean, dried, and shredded or chopped, I pour a bit of lemon juice onto the kale and mix it well, letting it rest while I make the dressing. The lemon juice tenderizes the kale. Makes a difference.
Thank you for the recipe.
Sharon McSusan says
Interesting flavors! But watch out for the garlic. I got a little carried away and now I’ve got a little gas problem! ? guess I’m sleeping on the couch tonight!
Chickpea Afraid says
That’s the chickpeas talking
Kelly says
This was so good! I used Trader Joes frozen minced garlic and just googled how to roast that! This was delicious!
Woot woot!
Susan Cruz says
Hello again, Dana! I must say this was a WOW! I’m with you on wanting to eat Kale because it is so good for you, but I haven’t been a great fan of it in salads. This dressing has changed my mind! I’m a BIG garlic fan so you had me at garlic. After trying it on the kale I was in more enamored with it. My husband loved it too! btw, i like the crispy chickpeas standalone better than the one here. the crunchier the better! Thank you for sharing all of these wonderful foods!
Yay! We are so glad to hear this, Susan!
Cari Griesi says
Passing this on to my co-workers and Dr. Love it!
Thanks for the love, Cari!
Danielle says
Another Minimalist Baker recipe for the win!! This salad was bursting with flavor. I cut a few corners- used jar garlic instead of roasted (I know, I know, but I didn’t have any fresh garlic on hand!), bought a red tandoori spice mix at wegmans because I couldn’t find tandoori masala, and used a baby kale salad blend I bought at the store. It was so simple and quick to make, and is definitely becoming a staple! My fiancé won’t eat anything without meat, so I’ll bake some shrimp to put on his. Thank you for sharing this amazing recipe!
Yay! We are so glad you enjoyed this salad, Danielle!
Digi says
If you have an air fryer you can roast the garlic and chickpeas as well. Wrap the garlic in foil and air fry for 10 to 20 minutes 400 degrees. For the peas, coat with spices and toss into the basket. Shake the basket every 7 minutes til crispy.
evelyn says
I just made this (made my own seasoning as per the recipe) and was surprised that the chickpeas not only didn’t have any real taste, but tasted kind of bad. Kind of.. feet-y? Moldy? Has anyone encountered this issue? Could it be because I didn’t dry them 100% before tossing them in the spice and oil??
Chickpea Afraid says
May be bad chickpeas right out of the can. Get another can, try a major brand and look at the date. Try one straight out of the can. Maybe you just don’t like chickpeas?
Annie says
So good! I’ve made this 4 times now and it’s my new favorite. The only change I make is in roasting the chickpeas. I roast for 35-40 min. 375 degrees with no oil (“dry roast”). Then I add a little oil and the spice at the end. Super crisp!
Jesse says
I love this salad, but my husband always complains when I use lemon juice in recipes! Could I sub Apple cider vinegar for the lemon juice? Would the ratio remain the same?
Yes, that should work! I would start with less and add to taste!
Shawna says
This was so so good! I seriously could just drink the dressing! I made it exactly as written, using the note on subbing the spices. Yum!
LaDonna says
This was A-M-A-Z-I-N-G , and I am a KALE HATER! Thank you for this quick and delicious recipe! You converted this Kale hater !
amy says
This was a big hit last night at a dinner (also made / brought your lemon bars!) but I had to double the time roasting the chickpeas – even though they seemed “throughly dried”. but yeah. excellent!
Lia says
I made this, it turned out GREAT!!!! Followed the recipe to the T, only did one T maple syrup, extra salt & pepper, it is delicious
Liz Bailey says
I have been making this salad at least once a week for YEARS at this point and it is my absolute favorite recipe. It is hearty and flavorful and incredibly satisfying and I find myself craving it more often than not. The tang from the lemons, creaminess of the tahini, and flavor from the garlic make this the best salad dressing you could ask for. My only suggestion is using dried chickpeas as opposed to canned- makes all the difference despite the extra work. THANK YOU DANA!
Steve baker says
I was crazing something healthy that could be made come from what I had on hand. Came across this receipe while searching kale and wow wow wow. !!!!!
This is an amazingly recipe and so easy to make! I tossed in some avocado too.
Thanks so much for your web site. Love your recipes!!!
Lacy says
I tried this recipe tonight, So yummy! I didn’t have any tahini so I used peanut butter instead and repleaced one tablespoon of olive oil with sesame oil. Turned out well! Thanks for another amazing recipe, Dana!
Julie says
Phenomenally delicious! Made this tonight and can’t wait to have the leftovers in my lunch tomorrow. My house smells so good from the roasting garlic and chickpeas! I will definitely be making this again!
Michelle says
Amazing recipe! I also added pomegranate seeds- highly recommend!
Lauren L. says
I’ve made this recipe a few times now and it’s one of my favorites! Last night we had it topped with your vegan Parmesan and with buffalo cauliflower, and it was reminiscent of a Caesar salad and buffalo tenders. Thanks for all your creative and delicious recipes!
Lieselot says
I don’t usually love salads, but this was great! My chickpeas turned out perfectly spiced and crispy. I had a lot left over from the dressing and it has a pretty intense lemony flavour so I didn’t use too much of it, but it makes the kale really delicious! And it’s so healthy!
Tanya M Schroeder says
Dana! Another winner for sure! As a vegan, looking to focus on whole foods, I was determined to eat salads for lunch, but was so afraid of how boring that would be. Your recipes are absolutely delicious!!!! And not even close to boring! I had a whole party in my mouth with these robust flavors. Thanks for sharing!!!! ???
Noelle says
I made this as a salad for a BBQ this weekend. It was SUCH a hit. Highly recommen!
Brooke says
This looks amazing! I’m making it tonight for the fam. I’ll repost ya too! thelewiscorner.com
Sara says
I made this recipe last night and am still drooling over it. The garlicky dressing mixed with kale is amazing and takes away that bitterness, which usually means I leave kale out of the salad and opt for something else, but last night, it was the star of the dish for sure. You also have my boyfriend addicted to crunchy and crispy chickpeas and we will be making those regularly!
Thanks for sharing your delicious recipes! <3 :)
Bridget Walsh says
This is my favorite kale recipe yet. It’s become a weekly meal for me! Think it would be good as a wilted salad?
Gabriele says
I’m making this and your smoky quinoa beet veggie burgers tonight, gazpacho as an appetizer. My boyfriend’s brother and his girlfriend are coming over for dinner and they are vegan. Your recipes are so creative and delicious and never make me miss meat (or even dairy for that matter). I can’t wait for this beautiful, delicious smelling dinner tonight :)
Shannon says
I have made this several times now, with the addition of cherry tomatoes, cucumber and avocado…
It’s a crowd pleaser, the bowl is always left empty by the time we are through with dinner.
Michael says
When I visit your website on my phone it keeps having a silent audio track that means I can’t browse your site and have music or a podcast at the same time!
Neha Poddar says
Hey, I love your food blog, it is such a treat to the eyes!! I have tried the kale salad in the past and it is a delight to eat! Sometimes I feel the ingredients are a little tough to find though:(
Michelle says
I was reading through the comments and someone had said that when they opened their over after roasting the garlic, it looked like it had exploded all over the inside of the oven. I got obsessed with how good this recipe was, I have made it 5 times in the past two weeks! Well once, one of the garlic cloves did appear to have exploded in the oven. So I tried roasting the garlic with foil covering it, but then it didn’t roast in time, and I ended up first roasting covered for 25min, then uncovered for another 5min and it turned out fine (to minimize any explosions). Interestingly, when I took out the chickpeas from the over this same cooking session, one of the chickpeas popped!
Jennifer Whitman says
I just made this salad. I have made a few variations of the tahani dressing and a few variations of the chickpeas but these are the best. Amazing combination with the kale. Thank you!
jenjen says
I am thinking of making this with black garlic instead of roasted garlic, but a quick question, kale is not liked by any of our family members, what other green vegetable would you recommend?
PS I have tried a number of your recipes recently and I am a fan! Great ideas thank you
Hi! Hmm you could try a lettuce? I haven’t tried it but if you do, let us know how it goes!
Emilie says
Spinach! It’s a great alternative to lettuce and kale, and has a bit more “studiness” to it than lettuce, which I think will suit the dressing and the chickpeas :)
Terry says
I made this last night and completely enjoyed it. I had a bit leftover and ended up combining with tofu to make a tofu scramble this morning. Oh my word – what tremendous deliciousness. Thank for the recipe. It’s a keeper (and a multi-tasker).
Meghan says
I LOVE this salad, and crave it regularly. I do have a question about how you handle the garlic post-roast – when you say “squeeze out of skins” do you mean the paper only? I think I under utilize the garlic by only scraping out the gooey insides, do you include the ends as well? Hope this question makes sense :) I also always end up burning my fingers a bit during this step, any tips for how to do the squeezing with utensils instead? Thank you!!
Hi Meghan! Yep just the skins! Keep the ends on and you’re good to go! Let them cool to ensure that you don’t burn yourself!
Emily says
This looks great and I’m planning to make it for our vegan guests (and the rest of us!) for Easter this Sunday. I saw your note that it will be good for a few days. I would like to make it ahead of time, on Saturday. Would you recommend stopping after massaging the kale and adding the dressing right before serving on Sunday? What about the chickpeas…will they stay crispy in the fridge, or should those be done day-of?
Hi Emily! While you can make it all ahead on Saturday, the chickpeas will be crispiest if you make them on Sunday. I know this isn’t always possible though! And yes, add the dressing just before serving on Sunday. :D
Carrie says
I just tried making this and it’s delicious! I think my dressing might have gone a little wonky though, because it was very thin and didn’t look like your pictures. I think it was the tahini I bought from Whole Foods. Is there a brand of tahini that you buy for this recipe?
Thank you!!
Michelle says
I just made this recipe today and it was easy and really flavorful! I didn’t really think that massaging the kale with lemon juice and olive oil would improve the flavor, but it did make a difference! Great, hearty recipe.
Heather says
Still one of my go-to’s : THANK-YOU :)
Heather
lolo says
Very yummy and very easy–we ate it all and were sad when it was gone
Ali says
Not gonna lie, its late at night, and I’m in a rush to get dinner cooked and myself to bed. I don’t have the seasoning blend that your recipe called for, so I decided to make it myself. I did not realize that you hadn’t put the exact measurements of each spice needed, so I literally put 3 Tbsp cumin, 2 Tbsp garlic powder, 2 Tbsp paprika, 3 tsp ginger, 2 tsp coriander, 2 tsp cardamom into my chickpeas. Realizing what I had done, I added another can of chickpeas. and a can of diced tomatoes to try to help even things out. There is still way too much seasoning, and it doesn’t taste good. It tastes like a spice jar, and there are all these wasted ingredients. I know its my fault, but it would’ve been fail proof and really really helpful if you had put the exact amount of spices needed, not just the ratios. Otherwise, the recipe looks good, and next time, I will just make the extra trip to Whole Foods.
Jen says
Not sure if this is helpful for you but I just throw garlic powder, paprika and chilli (and salt and pepper) on the chickpeas…i’m usually pretty generous with my spices too (I add about one to two tablespoons of each of those noted spices) – even a small can of chickpeas can handle that flavour in my opinion. I think the ginger and cardamom (in higher quantities) and DEFINITELY the tomatoes would not have left you with a very nice tasting meal. This is honestly one of my favourite salads and oh my gosh THE DRESSING! I hope you have a chance to make it again. It is super healthy and actually incredibly satisfying!
Ashley says
Suggestions to prevent the garlic from burning? The garlic did just that when I tried it and it was unusable:/ Also, any tips to make the chickpeas crispier?
Hi Ashley! This should help you never burn garlic again! As for cooking crispier chickpeas, this should provide some tips!
Jane says
Holy moly! This salad is so good. I made it this afternoon and promptly had 3 bowls in a row. The chickpeas didn’t get *quite* as crispy as I would have liked, but I think that’s my wonky stove and not the directions. Dana, your blog is quickly becoming one of my favorites.
TINA says
Can you tell me if you use Tahini paste or tahini sauce in the dressing? As you can tell I’m a tahini newbie :)
Hi Tina! Tahini paste!
Maxine Martin says
Hi! Super excited to try this recipe! I’m bringing it to a potluck, and looking to make it a little heartier. Has anyone added bacon to it? I’m think with the garlic flavour, bacon would go nicely. Thoughts?
Hi Maxine, we haven’t tried that, but let us know if you do!
Rachel says
Can you make the tandoori spice without ginger? I am allergic to ginger but really want to make this recipe! Please let me know
Hi! I have not tried it but that should work! Let me know how it goes!
Teri S. says
I am new to your website. I made this for dinner tonight. Oh my!! I loved it and was sad when it was gone. This is a brilliant recipe. The flavors all blend so nicely it is a yummy treat for your mouth. I had a chard, kale, spinach blend from Costco on hand so used that. So good!! Thank you so much! I am looking forward to trying more of your recipes.
Jessica Lightfoot says
Just made this and it was so perfect!
Kristina says
This is my first time commenting on a blog but just had to say that this salad is amazing and so addictive! I crave it when I haven’t had it for awhile. I am a newly converted kale lover thanks to you!! Seriously though keep up the great work all of your recipes are bomb :)
Bec says
My kids will love this one – they really like chick pea recipes – which of course I am really thankful for>
Thanks for another great recipe!
Nunya says
Can I use fresh chickpeas instead of canned?
We haven’t tried it but I think that should work!
Annie says
Thank you for a recipe that I have now gone back to again and again.. the dressing is so good on this and other things too.
Seija says
Made this today for lunch. It was just what I was looking for! I eat salads pretty frequently and was looking to switch things up a bit. This was hearty and filling with the Kale and I loved the use of the chickpeas. Some of my garlic got a bit “overly toasted” and were hard to break up so I threw everything in the Vitamix, so delish! I think I will be keeping this recipe in the rotation! I shared it on my FB page as well, I know plenty of other women that are looking for something healthy that isn’t the same old boring salad!
Sarah says
Every recipe I’ve tried from your website has never disappointed and now here is another one to add to my growing “favorites” list. This is so freaking good. For the chickpeas, I didn’t have the seasonings specified in the recipe but I did have some Ethiopian berbere seasoning so I used that. Super good! Thanks for another great recipe.
Thanks lady! xoxo
Jennifer says
Wow! I love this recipe. I love this along with the bhudda bowl and Mediterranean sweet potatoes. I added sweet potatoes to this recipe as well and oh my gosh it made it so sweet and savory. You’re awesome! These recipes are so simple and easy. If you ever opened your own restaraunt, you would do so well. I would be there 3 times a week! Haha
Nancy says
Added some room temp cooked sweet potato, cubed, to the salad, and it was really good. The sweet potato was a nice addition.
Meghan says
I made this the other night with a girlfriend who recommended it- not only did was it so easy to make, but it was TO DIE FOR. The only “adjustment” we made, if you will, is we baked the chickpeas longer because we wanted them super crispy. This is going into my regular rotation. Thanks you for this deliciousness!
Beth says
I found this on Pinterest and made it tonight as written. Delicious! I had leftover dressing so may have it again tomorrow. Thank you. ?
Rachele says
Just made for myself and my husband!! SO GOOD and I’ve never been a fan of kale.
Great news! It’s our favorite, too.
Jen says
I made this tonight and it is SLAMMIN’! The roasted garlic is so delicious in the dressing. This one is a keeper for sure. Thanks for sharing!
Emily says
I don’t know if this happened for anyone else, but a bunch of the garlic exploded in my oven! Just spent about half an hour cleaning it up!
Yikes, never heard of that!
Linda says
A healthy and delicious kale salad thank you! I added quinoa and roasted sweet potatoes Yummm!
Lori says
So delicious!!! I spiced my chickpeas with Mexican seasoning, added cayenne and a little bit of yellow curry powder and they were delish!! Love all your recipes Dana!
Yay! Thanks, Lori!
Jess | Dreaming of Leaving says
Wow wow wow! This salad recipe looks so yummy that I just had to feature it in my “Sensational Summer Salads” roundup!
john says
Kale looks nice in a blue bowl
Julia says
I really enjoyed this recipe! I did about four cups of chickpeas for my family of four. I also used half as much tahini and used every bit of the lemon juice– my two lemons must’ve given me almost half a cup! I added a cut up avocado to the top and poured some extra lemon juice over the top of the whole thing. I also served with orange slices because I found myself craving them as I was tasting the salad during prep… Thanks for a delicious recipe, I have really been enjoying your blog recipes!
Kelli H (Made in Sonoma) says
Really liked this recipe! I’m not usually a kale salad lover but this one was dressed well enough that it wasn’t too crunchy. It held up well the next day too for leftovers. The dressing made too much but that’s okay. It took a little while to make because I decided to make the dressing in the Vitamix so the garlic would be thoroughly processed — worked well. I’d make it again!
Sunny says
Love this recipe! Even my two young children are willing to take a bite!
I however didn’t use the tahini in the recipe… Instead i just took a few spoonfuls of chickpeas and added them to the dressing in the blender. Such a keeper!
Thanks for helping to make Kale our number one choice for salads!
Tamar says
Thanks for posting that you used mashed chickpeas instead of tahini and it turned out great. I’m all out of tahini and was looking for a good substitute. Following your suggestion, I will try using the plain (and tahini-less) hummus I made yesterday in place of the tahini. I love roasted garlic, tandoori spices, roasted chickpeas, and kale so I’m hoping this will still be a winner even though I’m missing an ingredient.
Michael says
I don’t think the recipe needs adjusting as written, but I did do a few small things different…I made homemade tandoori using the above as a base but added smoked paprika as well as regular, and small amounts of cinnamon, cloves and cayenne. I used dark maple syrup (#3) in the dressing, as well as adding bits of sriracha and garlic powder, and a few small shallots which I had roasted along with the garlic and chickpeas. A mortar and pestle worked great to combine the dressing. I’m a bit of a kale newbie so I tried with lacinato/black kale cut in thin strips. As most people say, everything was amazing! I might cut back the tahini just a bit, but I liked that amount of lemon juice. Thank-you so much!
Lindsey says
I made this yesterday and I needed to make adjustments before it was just right for me. 1 1/2 lemons was plenty tart; I’m glad I stopped there. The raw kale was too tough to stab easily with my fork, and consequently unsatisfying to eat, so I baked it for 10 minutes, broiled it for 1-2 just to be fancy and toast some edges, and then it was just perfect enough to stab! After I poured the dressing on it was waaaay overdressed. I had to go to the store and buy another bunch of kale to add. I would use half the dressing that the recipe calls for. But even after all of these adjustments it was incredibly delicious!
Soleil says
Delicious and super quick recipe! The flavors are out of the ordinary and eating all that kale just feels SO healthy! Thanks for such a great dinner idea :)
Marla says
Just made this. It was delicious! Thank you!
Emily says
Wow. Great salad dressing. Thanks!
Cassandra says
Just made this- SO GOOD. Made a portion for myself but then my boyfriend and his brother were jealous after they tasted mine so I ended up making 2 more salads!
Followed the recipe pretty much exactly except I had to roast my chickpeas for longer so they would crisp up nicely (about 30 min) so I had to take the garlic out earlier than the chickpeas. Also, I squeezed about half of the garlic cloves into the dressing and half right into the salad as an additional topping- it was amazing! Highly recommend.
Thank you so much for this recipe!
Jackie says
Awesome, awesome, awesome!!! Made this at a party I was hosting and it got so many raves reviews, I brought it to Thanksgiving dinner and the guests loved it! I got several requests for the recipe.
PS..saved the dressing and improvised with a tuna, bean and romaine salad the following day and it was delish.
Barbara says
LOVE the dressing!
Sheridan says
Just tried out this recipe, and it was amazing! The dressing is PHEONOMINAL and totally made me forget I was eating kale. The only thing I have to say is that this doesn’t really make a good amount for 3 people. Definitely double up if you’re serving more than 2. Besides that, wonderful flavors, delicious!
Rachel says
This is fabulous. Even my 7 yo and husband who are not mad keen on raw kale liked it. 5 yo ate it but condimented with tomato sauce. I served it up with roast potato / sweet potato and some steamed brocolli to fill it out a bit more. I added some sriracha to mine. The chick peas were great. I didn’t bother with oil though – just baked them and the garlic on baking paper and it worked fine. Will def make again. This one and the white bean one were great.
Sproutly Stories says
Yum! I am absolutely in love with crispy chickpeas – they are so delicious. The perfect little snack for the vegan protein-chaser. I do a similar ‘curry spiced’ version of chickpeas if you want to check them out on my site :)
Kristen says
Oh my goodness! This looks absolutely savory & delicious! I cannot wait to try it :) Thank you for your yummy recipes!
Sarah says
For those of us who aren’t huge thing fans, do you have suggestions for a full or partial substitute? Thanks!
I’m sorry, I don’t understand your question.
Laia says
I have Garam masala spice…think I could use that instead?
Ptally says
I’ve always made my chickpeas this way and then separated the batch of chickpeas into smaller portions to eat as snacks. I never thought of using kale to turn this into such a beautiful dish. I’ll definitely give this a try today. Looks yummy and nutritious!
Deborah says
I made this (more or less) last night. It was amazing. I didn’t have ingredients on hand to make the dressing, so I used Annie’s Organic Goddess (which seems similar) instead. I also added some sliced radishes and some diced up roasted cauliflower that I had left over from something else.
I think I’m in love with kale now.
Will definitely be making this one again (and again).
Wonderful! So glad you liked it, Deborah!
Donna Beckman says
Just had this for dinner–amazing and delicious!!!
Lori says
This is my new favorite salad! I’m seriously considering running to the grocery store just to pick up more kale….with all 4 kids in tow….now that’s saying something! Such a great tip to massage the kale! I have tried kale in salads before and could barely get it down, but this….this is amazing. It was super soft and perfect! And the flavor was not overwhelming at all. Excited to try your other kale salads now, too!
So kind! So glad you liked it, Lori. Thanks for sharing! xoxo
Phaedra says
This is the most amazing salad. It took me to freaky town and I never want to come home. I thought it looked good, but I didn’t realise I would want to eat it nine times a day. Thank you MB, great job!
Tomorrow is chocolate Quinoa bowl. Expectations are high.
Alison says
This was delicious and fulfilled all of my cesar salad dreams and then some!
Amanda West says
This was so great! And I had it all ready in well under an hour which is also such a nice treat. The only thing I did differently was use 1 Tbsp of honey just because I don’t like stuff too sweet. It was really perfect for my tastebuds. And I used garam masala for the chickpeas because I had it on hand already and Whole Foods is about a 20 + minute drive away and I wanted this salad NOW!!!!!!!!!!!!! Thanks for posting this and please keep em coming! :p
Crissy says
Amazing- great different twist on a kale salad. The chick peas are delicious! Great job!
Thanks Crissy! xo
alissa says
made this for a party this weekend: turned out amazingly! dressing was delicious, and the crunchy chickpeas were a great touch.
Wonderful! Thanks for sharing, Alissa!
Bev says
I made your kale salad with tandoori chick peas for a family pot luck. There were no vegans or vegetarians there (and I am neither, although my daughter is vegan) but several gluten-free folks so that is what I was looking for when I found this recipe. The dinner was billed as a vegetarian’s nightmare, so you can get a flavor for the tastes of those present (including my own). The reaction to the salad was overall very positive and several people commented on how unusual it was, asked what was in the dressing, what was on the garbanzos (chickpeas), etc. We all had serious garlic breath from this salad! I will definitely serve this again, especially as a hearty salad option that can serve as the foundation dish for vegan guests when I am having them over for dinner. I gave it four stars because, even when massaged, kale is still pretty stiff and chewy. I may try mixing in different kinds of greens next time. The dressing and seasoned chickpeas, though–five stars for sure.
linda says
This recipe looks amazing! Would it be weird to use hummus instead of tahini? Also is there an oil free way to bake the chickpeas? Trying to avoid refined fats.
Anna says
I just made this and was very pleased. I added grape tomatoes from Trader Joe’s and it was seriously very satisfying and filling and full of nourishing food. Thanks Dana!
Carey Mitchell says
Totally yummy! Made this tonight and loved it! The dressing is absolutely AMAZING! One thing…the chick peas need longer to crisp…for me 30 min worked. I made the dressing and chickpeas earlier in the day. This made it so easy to assemble at dinner time. I didn’t use all the dressing; for us we didn’t need it, plus I’ll use it in another salad creation tomorrow. This is worth making! Thanks, Dana! I tagged you in a pic on Instagram… ;)
I’ll look for it! Thanks for sharing, Carey!
Lithza Lorenzo says
HELP…I just made this and it is amazing! However, my husband has severe allergic reactions to tree nuts and I read that if you’re allergic to nuts you’re likely to be allergic to sesame seeds, especially tahini. I’m so bummed that he can’t have it. Is there another possible substitute?
Mandy says
This is delicious! I am taking it to a wedding potluck today, thanks for the great idea!
Jillian says
After reading the comments on how good this recipe looked, but not many comments from people who have made it… well let me even the score a bit. This recipe was AMAZING. Everything.. just everything was great and I wouldn’t change a thing. The roasted garlic/tahini dressing was my favorite part. High Fives girlfriend!!
Yay! Thanks for sharing, Jillian! xoxo
Kat says
Unfortunately, I found the salad completely unsatisfying. I spent over an hour making it, and I’m an experienced cook. Tahini takes over the dressing so basically it tastes like kale mixed with tahini. I was looking forward to the interesting spice mix, I mixed it myself per the recipe, with garbanzo beans and it the beans didn’t taste good either. I’ve made much better roasted beans with just garlic, sald and olive oil. Definitely not making it again.
Dani says
Love this recipe! I’ve made it twice and both times it was delicious. However, I can’t get the consistency of the salad dressing as thick as in the pictures. Any tips?
Add less lemon juice! And add more tahini :D
Sarah says
This recipe is very good. I brought it to two BBQs and everyone loved it! I did find that some of my chickpeas weren’t super crispy but some of them were, so maybe I didn’t coat them evenly enough with oil.
You can also bake them longer, and then let them cool for 10 minutes before adding to the salad. That always helps them crisp up more!
Tyra says
Wow, great minds think alike. I was on the site looking for desert recipes and saw a pic that look exactly like something from my own kitchen. My absolute favorite lunch is my garlicky kale salad topped with buffalo chickpeas. Keep inspiring!
Kate says
This is delicious! Shredding the kale and massaging it make it tender and the dressing is so tasty. I added some shredded carrots for a little extra color.
Jen says
We really enjoyed this. The dressing tasted great and stood up well to hearty kale (we used Tuscan). My only complaint would be the chickpeas didn’t get crispy – they dried out but that was it…maybe I’ll add a bit more oil next time. PS – I made the Tandoori spice from the recipe, and it is a keeper!
Yes, try more oil next time! That will help them crisp up.
Luann says
Am I wrong to think the chickpeas needed salt and the dressing was too sweet and needs soy sauce or brags amino to balance it??????
Jen says
I did think it was a little sweet (used honey), but also thought the kale (Tuscan) helped tame that. Nevertheless, I will use less next time.
Ashton says
Just made this as a side for five tonight – awesome meal! Definitely one I’m going to save <3
Rachel says
Hey Dana! I’ve been following your blog for the longest time but I don’t think I’ve ever commented. Anyways, I love your recipes and I can’t give this one a try! Just a quick question, I’m planning to make this to bring as lunch for the week.. would it be better to store the dressing separately? Or is it fine to mix it with the kale? Thanks. (:
Definitely store it separately! Best of luck and thanks for the love, Rachel!
Patti says
fantastic recipe. We all loved it, even the kids! Healthy and really delicious. I would even serve this at a dinner party. I always modify recipes to suit my taste. In this case I used less maple syrup and more garlic for the dressing. I also added a bit of schriracha and cinnamon to the tandoori masala and tossed crumbled feta with the kale. By the way – I didn’t use your method for roasting garlic so cannot comment on its effectiveness. I always roast several heads of garlic at a time as its a staple in my house. Not sure why everyone thinks it takes so long. I use my clay garlic roaster and they’re done in 30 minutes.
Yay! Thanks for sharing, Patti!
bonnieecakess says
Simple and beautiful, mine turned out just like your pictures :)
I added additional two raw, chopped cloves of garlic into the dressing to add an extra kick for my extra garlic loving family, perfect for us!
My chickpeas never got crunchy though, and my roasted garlic a little over done (but loved the tip about separating them to cook faster!). When i make again, i think i will remove the garlic at 20min and continue cooking chickpeas for an additional 20-30.
Thanks again!
D says
Thanks for the recipe… I made it tonight and LOVED it!
The “quick” garlic roast worked for me and the dressing recipe is really flexible — I had the garlic and tahini, but I used fresh lime juice and white wine vinegar to brighten it up and it was amazing! (I didn’t have lemons on hand) I’ll be making this again!
Emily says
I followed this recipe to a T and halfway through I heard this popping sound in my oven. The garlic cloves were exploding. So now I have no garlic and an oven full of burnt garlic. Probably should warn the readers. I’d MUCH rather spend the time roasting garlic the proper way than deal with this.
Emily, I’ve never had that experience not heard anyone having that experience. Was your garlic wet or near water? Not sure what went wrong!!
D says
@Emily: You might want to get an oven thermometer to see if your oven isn’t running hot. I got one a couple of months ago after a few weeks of burned dinners (and confusion) and discovered my oven was running WAY too hot. The actual oven temp was far above what it was set to. Just a thought. :)
Eleanor says
I also experienced “exploding garlic”…though it was just the skins bursting and the clove itself was fine and intact. I do second the comment from a previous poster who recommended turning the garlic halfway through or monitoring it more closely. (I walked away from mine and left it alone until I heard the noise. :-) I think the cloves were a little small and some dried up into crispy bits while the chickpeas were still soft. In my case, it was a bit hard to balance the two things at the same temp/time. In the future I will put them on two trays so I can tweak the time if needed. Loved the dressing, though I had to double it due to a kale measuring mistake! LOL!
Mary says
Any substitute for the tahini?
Rachel says
Love this recipe, I’ve made it a few times now. I’m wondering how to make a thicker dressing, add more tahini sauce? less lemon?
Thanks!
More tahini!
Lucia says
Super yummy and healthy recipe! Thank you for sharing!
Debbie says
I made this for dinner tonight. I’m not sure what it says about me that I would rather stuff my face with this salad than eat chocolate chip cookies if given a choice. (I seriously LOVE chocolate chip cookies.)
This salad is insanely, rediculously, delicious. It is so delicious that I almost feel guilty eating it. There is a little voice inside my head that tells me tahini is high in calories. I can happily ignore it and say rude things to it because this salad is also wicked healthy.
Julia says
Is there a substitute for the cardamom? It’s the only thing I don’t have on hand. Thanks! Excited to try this!
Mary Beth Morrissey says
Wow, first time i have ever massaged kale, I was a little nervous but I can’t believe how easy it was! The dressing is so delicious, too. I did the DIY tandoori mix which went well, but I have to say that I thought the chickpeas tasted dried-out and without too much flavor. I don’t know if I should’ve dried them more thoroughly before cooking or not cooked them for as long – any ideas? Thank you, love your stuff!
melissa says
i just have to tell you how brilliant and inspiring this site is. thank you for sharing so much delicious beauty. <3
Faiza says
Hello there, isn’t tandoori masala suppose to be spicy? I’m planning on trying this recipe but wanted to Make tandoori masala in bulk bec we use this marinade on chicken a lot. Pls link. Thanks
Dagney says
I want to try this with steamed kale! I’m not too into cold foods (yeah I don’t know why either) and think that warm salads are entirely underrated.
Barbara says
This is, quite possibly, the BEST salad I have ever tasted. Hands down. The garlicy dressing alone is worth the price of admission.
Shannon says
I made this last night because the picture looked so good! Massaging the kale makes a HUGE difference. I cheated & used a tandoori marinade from Whole Foods (Sukhi brand) – I used 5 tbsp (to my taste). This turned out well & even my cousin (who Srirachas everything!!) agreed it was tasty. Her exact quote, “I’m into it.” :)
Karuna Poole says
I am loving your website. Your recipes are amazing. I can’t wait to share some of them with my daughter and her husband. They are coming here from India on Tuesday.
I am planning on writing about your blog on mine. I thought I would say something about some of the recipes I’ve tried and then link to the recipe. May I use a picture from your blog by each one of the items?
Bee says
Doubled this recipe, as I know it would be delicious. We had leftovers in these giant flat bread wraps I tried from Whole Foods. So amazing. Thank you for this recipe!
Michelle says
I made this salad for dinner tonight and it was dee-licious! The recipe was easy to follow and the flavors were fantastic. I had some butternut squash ravioli in the freezer that I made a few months back and they were the perfect accompaniment. I see a future for this salad in my weekly meal rotation. Thanks!
Lorraine says
Delicious! I just devoured a plate of this wonderful salad. Love your recipes!
Julie says
Made this last weekend, and it is seriously delicious (and easy, and filling). Added some roasted asparagus just for fun.
Monique @ Ambitious Kitchen says
This looks off the chains girl. I want it for breakfast tomorrow! I mean… that dressing. DROOL. Do you make your own tahini ever?
I have! Just kinda lazy at this point and the store bought is SO creamy!
Clem @ The Vegan Cookie Fairy says
I made this for dinner tonight, it was soooo good! Perfect with roasted sweet potato fries on the side :)
Carol says
We have loads of baby kale just getting started in our garden, so when I saw this recipe I had to try it. It was delicious!!! The spicy chick peas added a wonderful crunch and the roasted garlic in the dressing was inspired. I added a few whole wheat croutons on top, but otherwise followed the recipe as written. We will definitely be eating this again- maybe tonight!
Mackenzie Carlson says
Hi Dana! I made this recipe last night and it was so delicious and effortless. I used 2 tablespoons of maple syrup, but would probably reduce it down to 1 next time as I prefer dressings to be on the tangier side and it was quite sweet.. The chickpeas were a perfect compliment to the richness of the dressing. Thank you for another winner of a weeknight meal, your recipes never seize to amaze me.
Eleanor says
SO GOOD! My extremely meat-and-potatoes-type, kale-phobic boyfriend kept sneaking chickpeas and pieces of kale from my plate, too.
Substituting smooth natural peanut butter for tahini worked well, as did using un-roasted garlic and topping it with parmesan.
Thank you so much for sharing this recipe!
Great to know! thanks for sharing, Eleanor!
She's Next says
This is so yummy and delicious, both kale and chickpeas are so versatile, they’re super tasty in complex salads or simply baked while seasoned with salt. The garlic tip was brilliant, such a big time saver, thanks for sharing that, Dana.
Laura Black says
What a fantastic recipe! Roasted chickpeas have become a new household favorite, so I’m excited to try your version. Thanks for the DIY spice mix. I love making my own. Kale is wonderful for salads. I love that you can throw the dressing in ahead of time and not have to worry about a soggy salad! It’s on my list of salads for the week. Thanks! :)
Janet says
Made this today and absolutely loved it – have sent you a picture on instagram. Thank you for all your wonderful ideas.
D! says
yammi
this one looks green and delicious. And I think silan (date syrup) could work wonder here instead of maple, if only for the combination with thaini.
Thanks!
Ivy says
For the chickpeas- what does “thoroughly dried” mean? Overnight?
Oh no, just rinsed and patted dry so there’s no residual water!
Catherine says
“THIS WAS SO GOOD” said the girl who normally has to choke down kale.
I think I’ll make this again and again. Thank you!
Roxane says
I made this tonight and it is soooo good !!! I didn’t have tandoori spices so I tried and replaced it with a mix of tajine spices and it was still very good. Also your kale dressing made me think of baba ganoush (pretty much the same ingredients except for adding eggplants) so I went ahead and made that on the side and used it as a dressing as well ^^ Thanks for the recipe it was delicious and a perfectly balanced meal. Even my mom whose not a fan of kale nor chickpeas found it delicious :)
Kelzee says
This salad was THE BOMB. Never in my life have I been able to say that I’ve eaten an entire bulb of garlic in 24 hours…until now. So good!
Lynn | The Road to Honey says
Kale is my new salad go to. It’s crazy to think it was once only used for garnish. Pinned and added the ingredients to my shopping list. Can’t wait to make.
Gaby says
This salad looks insanely delicious!!!
Shannon says
Made this for dinner tonight. So fantastic! I threw in a little spinach, because I love spinach. When I got home from work, I was shocked and dismayed to discover we did not have a can of chickpeas, so I had to use black beans instead. Still totally delicious!
Great to know! Thanks for sharing, Shannon!
Amy says
This looks flipping amazing! Anything with garlic and I’m in! :p
Traci | Vanilla And Bean says
Massaged kale salad with this fabulous dressing and crispy chickpeas is just what I crave! Garlic, absolutely, and the more the merrier! Thank you for the garlic roasting tip. I’ve not tried Tandoori spice but am looking forward to putting it together because I like spicy! Delicious salad, Dana! Thank you!
yay! Thanks for sharing, Traci!
GraceGirl says
Ok, This is unreal…Chickpeas rock but crispy chickpeas…Get OUT…Drooling over this recipe!
Ana @ Ana's Rocket Ship says
Who needs chocolate when they’ve got a salad as sparking as this?
Thanks Ana! Hope you love this one!
Laura says
Love that comment!!
Kimberly/TheLittlePlantation says
This looks really deeelish. And you’re right, when a girl wants kale, she just wants some. No need to argue. ;)
Thanks for sharing this awesome recipe.
Amanda says
Is there a substitute for the Tahini? one of our kiddos is severely allergic to sesame. This salad looks delicious!
Cashew butter!
Abby says
This looks incredible. It is definitely on the menu for next week. So excited to stuff my face with these flavors.
Celeste @TheWholeServing says
There was a time it seemed I was eating Kale salad everyday for lunch. This is one I will have to add to my list of Kale salads, and I think I may have to give Kale scramble a try.
Thanks
Abby says
Those crispy chickpeas. OMG. (insert heart-eyes emoji here)
Meli says
Made this for dinner tonight – so good and filling. The dressing is awesome!! Thanks for the great recipe :)
Yay! Thanks for sharing, Meli!
christine colton says
how much water do you add to the dressing?!?
Not much, about 3-5 Tbsp?
Lynn @ Order in the Kitchen says
LOVE this faster way to roast garlic and roasted garlic is one of my favorite things ever!! This salad looks incredible! Pinning it for sure!
Thanks Lynn! Sending hugs from Oree-gon.
Annaliese says
I love the idea of roasting the garlic cloves while still intact, but having roasted garlic at the end of roasting the chickpeas! Multi-tasking in the kitchen is always welcome….as is roasted garlic!! Will for sure give this method a try :) thanks for the inspo!!!
Lynn says
This looks amazing. Can’t wait to try it. Do you have just a savory book. I don’t eat desserts.
Thank you.
We have a 31 Meals cookbook with all savory meals (see navigation tab). And our print cookbook due out this fall will be primarily savory dishes as well! Stay tuned.
Laura says
Interested!!!
Jess says
Oh boy, I have to say I have NEVER drooled over a salad recipe before. Until now! I can’t wait to try this – it looks absolutely mouth-wateringly good!
Best compliment! Hope you love it!
Katrina @ Warm Vanilla Sugar says
This salad looks like a nice, warm hug!! I just love those chickpeas!
Katie (Veggie and the Beast) says
OH man. You are speaking my love language here. Kale salads are my favorite because, yes, nutrients, but they also stay good for days without getting soggy! The roasted garlic dressing needs to happen in my kitchen asap.
I also have to ask – where oh where do you get your backgrounds? Do you just have the luckiest thrift store finds?
Ah, thanks friend! I got this at a vintage shop and spray painted the wood white! I’ve been making more recently and loosely plan to do some tutorials so stay tuned!
Laura says
I noticed to too! Printed several recipes … this one looks Ah-mazing..!
Valentina @Hortus says
This is all sorts of gorgeous! OMG the dressing. The. Dressing!
I’d have to try and make this with Tuscan kale, as I can’t find curly kale around here…I’m not too sure about eating it raw – it can be a little tough. I am guessing it needs lots of massaging?
Anyway I am pinning this fantastic salad! :D
The massaging definitely helps! And the dressing (which is kinda sweet) helps things out, too! Hope you give this a try, Valentina!
Katherine Baker says
Major Yumsies! Is that the Trader Joe’s Organic Tuscan Kale I see?
Indeed! Love that stuff :D
Katherine Baker says
haha i thought so it’s a favorite of mine as well! i work at TJ’s so i always can pick out our products on blogs it’s so weird/funny. also you *~*need*~* to try the Dark Chocolate Covered Almonds with Sea Salt and Turbinado sugar if you have not yet done so. the Horseradish hummus is also outta control, as is the combo of Plantain Chips + Spicy Guac. Gosh I could go on forever so I’ll stop right here…
Anna says
Yes, kale salad, any time! Dressing must be so good, but I have to roast garlic when my husband is not home, otherwise he’ll devour it before I realize its gone. A week back, I found a recipe to make crunchy chickpeas by soaking them and then baking. I’ll have to try to use cooked chickpeas, it might be easier (and faster too, right?). Thanks for the recipe, Dana!
haha, nice! Who doesn’t love roasted garlic?!
Dawn @ Florida Coastal Cooking & Wellness says
What I love most about this recipe is the different texture. Kale salads are one of my all time favorite things and something crispy (that is not a crusty bread) sounds like pure perfection.
Nicole says
This looks incredible! I’m totally going to make it for lunch today. :)
Whoop! Let me know how it goes, Nicole.
Anna says
these chickpeas look insane!!! I want to try them with wasabi as well yumm
S Lauren | Modern Granola says
I’ve been needing a great salad recipe and this one looks amazing! It hits all the notes I need in a salad- nothing too sweet, a great dressing, and something fun to eat in between the leaves. Perfection! Can’t wait to try!
Cassie says
I love tahini and chickpeas! :D Yummy!
Sarah | Broma Bakery says
But… how did you know? My diet is literally kale and chocolate. It is perfect harmony.
Sara @ Cake Over Steak says
OMG yes! This is one of the sexiest kale salads I’ve ever seen. I do love a good kale salad because of – yeah, the nutrients – but also because it’s sturdy and can stand up to a hearty dressing like this one, and because leftovers are still the bomb! Which means my lunch the next day can involve a badass kale salad. yessssssss <3
Exactly my thinking! Hope you love this one Sara!
Sarah says
This has become one of my favorite recipes found on Pinterest. When making the roasted garlic, I’d recommend flipping the gloves 1/2 way through the bake time or just check on them to make sure they are not over cooked or burnt. Love this recipe – thank you ❤️
Sarah says
Oops…Cloves not gloves ?
Leah says
There aren’t even words to describe how delicious this looks! And I LOVE the 20 minute roasted garlic. I was definitely born without the patience gene ;)
AMEN. Working on it though. In the meantime, quick roasted garlic!
danielle says
I cant wait to try this – it looks and sounds perfect.
Emily says
This dressing looks DIVINE. And your idea to roast garlic cloves separately is much welcomed over here. Who has time to roast garlic for an hour when you want it NOW? Thanks for sharing!
Haha, you get me. Hope you love this technique and recipe, Emily!
Noreen says
I’m not a big salad fan but this sounds delicious. I had not idea what to make for dinner tonight but now I do :) Thanks!
Jessie Snyder | Faring Well says
This looks and sounds like one of those lunches you could have evvvvery day. Way to kill it with those flavors!
Tellmeaboutit. I just did! Thanks for the kind words, friend!
Evelyn says
This looks delicious! It reminds me a bit of one of my favourite recipes of yours, the roasted sweet potato with baked spicy chickpeas and tahini sauce. Will definitely try this one out, and I’ve no doubt I’m gonna love this one, too :) Thank you!
Yes! It’s very similar just heavier on the greens!
Millie | Add A Little says
This looks so good – now you’ve got me craving kale salad! I bet roasted garlic in the dressing would be UH-MAZING too!!
It makes it so mellow and kinda sweet. So into it!