Crunchy kale, spiced chickpeas, and a homemade dressing made with roasted garlic–a delicious and filling summer salad!
Have you seen Jurassic World yet? I sure hope so because it was awesome. About as awesome as this salad that uses DINOSAUR KALE.
RAWRRRRRRRR.
That’s my best dino impression (sorry, guys). Dinosaur kale, also known as lacinato kale, black kale, or Tuscan kale, has dark blue-green or even black-green colored leaves. This type of kale is perfect for salads because of the tender leaves. Just give the leaves a little dressing “massage” and they’re ready to enjoy.
Eating kale is like hitting the vitamin K jackpot. Just one cup provides beyond the daily dose of vitamin K, which is essential for blood coagulation and bone health. Kale is also high in vitamin A and vitamin C, fiber, folate, and one cup contains 3 grams of protein.
This salad has a garlicky, lemony dressing made with yogurt and a touch of peanut butter, which is perfect with the kale and tandoori spiced chickpeas. You can substitute tahini for the peanut butter if you have it on hand.
What veggies are you enjoying most this summer?
Kale Salad with Tandoori Chickpeas
Ingredients
- 6 garlic cloves skin on
- 1-15 ounce can chickpeas drained and rinsed
- 1 tablespoon coconut oil
- 1 tablespoon tandoori spice
- 6 cups chopped or torn Dinosaur kale ribs removed
- 6 grape tomatoes cut into halves
- 1/4 cup sliced green onions
- 3 tablespoons lemon juice
- 2 tablespoons plain Greek yogurt
- 2 teaspoons agave nectar
- 1 teaspoon peanut butter
- 1/4 teaspoon turmeric
- salt + pepper to taste
Instructions
- 1. Preheat oven to 375 degrees. Place garlic cloves on one side of a baking sheet, leaving room for chickpeas, and drizzle with a small amount of coconut oil.
- 2. In a mixing bowl, add chickpeas, coconut oil, and tandoori spice and toss until coated. Spread chickpeas into an even layer on a baking sheet. Bake for 25 minutes or until chickpeas are crispy and the garlic is slightly browned. Set aside and allow to cool.
- 3. While the garlic and chickpeas cool, chop the kale, tomatoes and green onions.
- 4. To make the dressing, peel away skins of the roasted garlic and place garlic in a small mixing bowl. Add the lemon juice, Greek yogurt, agave nectar, peanut butter, and turmeric and mix well, making sure to mash garlic completely. Season with salt and pepper as desired.
- 5. Add kale to a large mixing bowl and top with tandoori chickpeas, tomatoes, green onions, and as much dressing as desired. The salad is best fresh but will keep for up to a day in the refrigerator.
