with Roasted Garlic Tahini Dressing
- 1 bunch kale, trimmed and rinsed, and spun dry
- 1 large can chickpeas (28-30 oz) rinsed and drained
- 6 Tbsp garam masala
- 3 Tbsp olive oil
- 2 heads garlic
- 2 tsp olive oil
- 1/2 cup sesame tahini paste
- 2 Tbsp olive oil
- 1/4 cup maple syrup (or honey)
- 3/4 cup lemon juice
- water, salt, pepper
Heat oven to 375F. Mix chickpeas with garam masala and oil. Cut top off garlic heads to expose cloves. Brush each with 1 tsp oil and wrap in foil, twisting top together loosely. Set garlic and chickpeas on tray and bake 15 minutes. Stir chickpeas and bake another 15 minutes. Remove chickpeas but bake garlic another 15 minutes (total 45 min).
Meanwhile, toss kale with a bit of lemon juice and olive oil. Prepare dressing by putting remaining ingredients in blender. Process until smooth and then add water, salt and pepper to achieve desired texture and taste.
Assemble salad, adding shredded carrots, red peppers, or other desired vegetables. Top with chickpeas and dressing.
CAROL WING 