February 20, 2023

Creamy Garlicky Kale Salad

Garlicky goodness. Inspired by a Whole Foods salad from long ago. A perfect simple salad, for a light lunch or dinner, or top with a light protein such as grilled chicken or fish if extra protein is what you desire.  Be prepared to get addicted. 

Ingredients

Chickpea Garnish
 1 chickpeas, drained and rinsed
 1 tbsp Extra virgin olive oil
 1 tsp paprika
 1 tsp cumin
 1 tsp garlic
Dressing
 2 tbsp tahini
 2 tbsp apple cider vinegar
 2 tbsp fresh squeezed lemon juice
 1 tbsp Tamari or soy sauce (Bragg's liquid aminos would work too)
 3 tbsp nutritional yeast
 2 cloves garlic, minced or pressed
Salad
 2 bunches raw kale, de-stemmed and dried
 sesame seeds, optional for garnish

Directions

1

Drain and rinse chickpeas. In a bowl mix chickpeas, olive oil, paprika, cumin, and garlic. Spread onto a baking sheet and bake in a toaster oven for 20 minutes at 350°. Set aside when finished cooking.

2

Cut kale into strips or bite size pieces and place in a large bowl.

3

Puree all ingredients (tahini thru the garlic) in a blender or a food processor to blend the dressing. Pour 1/2 the dressing over the kale and massage into the kale with your hands (sounds weird, but really coats the kale). Let salad sit in the fridge for an hour or longer to marinate and wilt the greens.

4

Mix in the roasted chickpeas and sesame seeds. Pour over additional dressing if desired.

(Any extra dressing leftover can be used for another salad or another dish such as a grain bowl)

Creamy Garlicky Kale Salad

Creamy Garlicky Kale Salad

Category, , , , , , DifficultyBeginnerYields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

Ingredients

Chickpea Garnish
 1 chickpeas, drained and rinsed
 1 tbsp Extra virgin olive oil
 1 tsp paprika
 1 tsp cumin
 1 tsp garlic
Dressing
 2 tbsp tahini
 2 tbsp apple cider vinegar
 2 tbsp fresh squeezed lemon juice
 1 tbsp Tamari or soy sauce (Bragg's liquid aminos would work too)
 3 tbsp nutritional yeast
 2 cloves garlic, minced or pressed
Salad
 2 bunches raw kale, de-stemmed and dried
 sesame seeds, optional for garnish

Steps

1

Drain and rinse chickpeas. In a bowl mix chickpeas, olive oil, paprika, cumin, and garlic. Spread onto a baking sheet and bake in a toaster oven for 20 minutes at 350°. Set aside when finished cooking.

2

Cut kale into strips or bite size pieces and place in a large bowl.

3

Puree all ingredients (tahini thru the garlic) in a blender or a food processor to blend the dressing. Pour 1/2 the dressing over the kale and massage into the kale with your hands (sounds weird, but really coats the kale). Let salad sit in the fridge for an hour or longer to marinate and wilt the greens.

4

Mix in the roasted chickpeas and sesame seeds. Pour over additional dressing if desired.

(Any extra dressing leftover can be used for another salad or another dish such as a grain bowl)

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