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.
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!