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:

Subtly spiced
Super healthy
& 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
Big plate of Garlicky Kale Salad with Tandoori Spiced Chickpeas
4.73 from 158 votes
Prep Time 7 minutes
Cook Time 23 minutes
Total Time 30 minutes
Servings 3
Course Entrée
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 Days


  • 1 large bundle kale (loosely chopped or torn // ~6-8 cups or 10 ounces as original recipe is written)


  • 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)


  • 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)


  • 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.



*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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My Rating:

  1. 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!

  2. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Jolene! We love your creative solution for potlucks :) Thanks for sharing! xo

  3. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  4. Amber says

    Delicious like everything from Minimalist Baker. Perfect easy, light yet filling dinner after work that doubles as lunch tomorrow as well!

  5. 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!

  6. 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!

  7. Shawna says

    Another easy and delicious recipe. A bit on the sweet side. Next time I’ll only use a Tb of maple syrup.

  8. Lauri says


    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  9. Marinda Lavut says

    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!!!

  10. 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!

  11. 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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.

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          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!

  12. 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. :)

  13. 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.

  14. 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?

  15. 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 :)

  16. 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!!!

  17. Jessica Flory says

    Dana this was SO GOOD!!! Wow so much flavor! I roasted cauliflower and carrots along with the chickpeas. Delicious!

  18. 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!

  19. 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.

  20. 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!

  21. Kelly says

    This was so good! I used Trader Joes frozen minced garlic and just googled how to roast that! This was delicious!

  22. 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!

  23. 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!

  24. 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.

  25. 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?

  26. 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!

  27. 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?

  28. 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!

  29. 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 !

  30. 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!

  31. 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

  32. 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!

  33. 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!!!

  34. 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!

  35. 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!

  36. 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!

  37. 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!

  38. 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!!!! ???

  39. 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 :)

  40. 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?

  41. 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 :)

  42. 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.

  43. 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!

  44. 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:(

  45. 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!

  46. 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!

  47. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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 :)

  48. 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).

  49. 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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  50. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  51. 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!!

  52. 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.

  53. 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!

  54. 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?

  55. 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.

  56. 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 :)

    • 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?

  57. 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

  58. 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.

  59. 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 :)

  60. 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!

  61. 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.

  62. 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!

  63. 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.

  64. 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

  65. 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.

  66. 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!

  67. 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. ?

  68. 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!

  69. 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!

  70. 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!

  71. 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!

  72. 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!

  73. 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!

  74. 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.

  75. 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!

  76. 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!

  77. 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 :)

  78. 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!

  79. 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.