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:
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!