Most people begin their new year with lots of new year resolutions- one being to eat more vegetables and remain healthy. Well, if you’re someone who is looking for easy healthy meals to prepare for lunch or dinner- you’ve come to the right place!
This recipe is delicious, easy and so versatile! I’ve added my own little desi twist to it- i hope you guys give it a try and enjoy it as much as I did!
So, here’s what you’ll need for my Tandoori Chickpeas and Kale Salad recipe:
- Chickpeas :Canned chickpeas 2 cups: Rinsed, Drained and thoroughly dried.
- Kale: loosely chopped or torn
- Olive oil (1 1/2tbsp)
- Tandoori masala (2-3 tbsp)
- 1/2 TSP paprika
- 3 tbsp tahini sauce
- Tbsp olive oil and a little more for sprinkling while roasting garlic,
- Juice of 2 lemons
- 6-7 cloves garlic
- 1-2 tbsp honey if vegan then use maple syrup
- Salt to taste and pepper
Let’s begin! Preheat your oven to 190ºC. Add the drained chickpeas to a mixing bowl and toss with oil and seasonings.
Next, add garlic cloves and seasoned chickpeas to a baking sheet. Drizzle garlic with a bit of olive oil.
Bake for 20 minutes approx. or until the chickpeas are slightly crispy and golden brown. Remove from oven and set aside.
Add all remaining dressing ingredients to the chickpeas. Squeeze garlic out of their skins and add to a mixing bowl, whisk vigorously to combine, smashing the garlic with the whisk. Taste and adjust seasonings as desired.
I like to add some more lemon for it’s tangy, citrus taste and maple syrup for sweetness. It really adds a lot of flavour!
Add the kale to a large mixing bowl. Before you add the dressing, add 1 Tbsp from each lemon juice and olive oil to the kale. Massage with your hands to soften the texture and reduce the bitterness. Lastly, add the dressing. Any leftover dressing can be added with spoon from the top.
Top with chickpeas and serve. And that’s it! Wasn’t that easy?
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