Garlicky Kale Salad with Crispy Chickpeas

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Big serving of our recipe for Garlicky Kale Salad with Tandoori Spiced Chickpeas

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.

Cloves of garlic ready to be roasted

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.

Whisking together our Maple Tahini Dressing recipe

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.

Mixing bowl with spices and chickpeas for adding protein to our vegan salad

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.

Baking sheet full of Crispy Roasted Chickpeas
Pouring dressing onto our Garlicky Kale Salad recipe
Mixing kale with dressing in a large mixing bowl

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.

Big serving of our Garlicky Kale Salad with Tandoori Spiced Chickpeas for a simple gluten-free vegan meal
Dinner plate filled with our quick vegan Garlicky Kale Salad with Tandoori Spiced Chickpeas

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!

Big plate of our 30-minute Garlicky Kale Salad with Crispy Tandoori Roasted Chickpeas
AMAZING 30 minute Garlicky Kale Salad with Crispy Chickpeas! #vegan #glutenfree #plantbased

Garlicky Kale Salad with Crispy Chickpeas

SUPER flavorful, 30-minute Kale Salad with a creamy roasted garlic tahini dressing and crispy tandoori roasted chickpeas!
Author Minimalist Baker
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Big plate of Garlicky Kale Salad with Tandoori Spiced Chickpeas
4.73 from 153 votes
Prep Time 7 minutes
Cook Time 23 minutes
Total Time 30 minutes
Servings 3
Course Entree
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 Days

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

*I bought my Tandoori Masala Spice blend at Whole Foods (it’s the Whole Foods Market brand), but you can easily make your own (see next note).
*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.

Nutrition (1 of 3 servings)

Serving: 1 serving Calories: 562 Carbohydrates: 37.3 g Protein: 15 g Fat: 40.8 g Saturated Fat: 5.7 g Polyunsaturated Fat: 11.48 g Monounsaturated Fat: 21.04 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 277 mg Potassium: 441 mg Fiber: 14 g Sugar: 8.7 g Vitamin A: 3316 IU Vitamin C: 53.32 mg Calcium: 242.9 mg Iron: 5.75 mg

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  1. 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!

  2. 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.

  3. 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 :)

  4. Kristen says

    Oh my goodness! This looks absolutely savory & delicious! I cannot wait to try it :) Thank you for your yummy recipes!

  5. 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!

  6. 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).

  7. 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!

  8. 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.

  9. 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

  10. alissa says

    made this for a party this weekend: turned out amazingly! dressing was delicious, and the crunchy chickpeas were a great touch.

  11. 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.

  12. 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.

  13. 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!

  14. 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… ;)

  15. 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?

  16. 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!!

  17. 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.

  18. 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?

  19. 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

  20. 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!

  21. 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.

  22. 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!

  23. 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.

  24. 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. (:

  25. 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.

  26. 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!

  27. 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!

  28. 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

  29. 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!

  30. 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.

  31. 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!

  32. 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!

  33. melissa says

    i just have to tell you how brilliant and inspiring this site is. thank you for sharing so much delicious beauty. <3

  34. 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

  35. 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.

  36. 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.

  37. 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.” :)

  38. 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?

  39. 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!

  40. 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!

  41. Julie says

    Made this last weekend, and it is seriously delicious (and easy, and filling). Added some roasted asparagus just for fun.

  42. 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?

  43. 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 :)

  44. 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!

  45. 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.

  46. 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!

  47. 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.

  48. 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! :)

  49. Janet says

    Made this today and absolutely loved it – have sent you a picture on instagram. Thank you for all your wonderful ideas.

  50. 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!

  51. 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!

  52. 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 :)

  53. 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!

  54. 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.

  55. 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!

  56. 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!

  57. 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.

  58. Amanda says

    Is there a substitute for the Tahini? one of our kiddos is severely allergic to sesame. This salad looks delicious!

  59. Abby says

    This looks incredible. It is definitely on the menu for next week. So excited to stuff my face with these flavors.

  60. 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

  61. Meli says

    Made this for dinner tonight – so good and filling. The dressing is awesome!! Thanks for the great recipe :)

  62. 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!

  63. 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!!!

  64. 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.

  65. 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!

  66. 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?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

  67. 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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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

        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…

  68. 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!

  69. 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.

  70. 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!

  71. Sarah | Broma Bakery says

    But… how did you know? My diet is literally kale and chocolate. It is perfect harmony.

  72. 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

    • 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 ❤️

  73. 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 ;)

  74. 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!

  75. 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!

  76. 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!

  77. 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!

  78. 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!!