Kale Salad & Roasted Chickpeas


Total Time 40 mins
Course Salad, Side Dish
Servings 2 People



  • 300 g Fresh Kale (1 large bunch)
  • 1.5 Can Chickpeas
  • 25 ml Olive Oil (or Avocado oil)
  • 15 g Curry Powder
  • 1 Pinch Sea Salt


  • 1 Head Garlic (Whole bunch)
  • 80 g Tahini
  • 30 ml Olive Oil
  • 60 ml Lemon Juice (more for massaging the kale)
  • 15-20 ml Maple Syrup
  • 1 Pinch Sea Salt
  • 1 Splash Hot Water (To thin the dressing)


  • Start the recipe by pre-heating the oven to 190 degrees Celsius. Peel apart the heard of garlic but leave the skin on.
  • After draining the chickpeas, add it into a mixing bowl together with the olive oil, sea salt, and curry powder. Mix and combine all the mixture.
  • Into a baking tray with parchment paper, add the chickpea mixture and the cloves of garlic. Drizzle the garlic with some olive oil, and bake the tray for 15-20 minutes or until the garlic is lightly brown and fragrant. 
  • At this point, remove the garlic, set it aside, and continue to bake the chickpeas for an extra 10-15 minutes, or until the chickpeas are crispy and golden brown. Remove the chickpeas and set aside together with the garlic.
  • Remove the skin of the garlic by squeezing the gloves. Into a mixing bowl, add the squeezed garlic together with all the remaining ingredients of the dressing. Whisk very well the ingredients, making sure the garlic is being mashed with the whisk.
  • Add the kale to a large mixing bowl, together with a small spoon of lemon juice and olive oil, and massage the kale for a few minutes. It will help to soften the kale and lessen the bitterness.
  • At this point, add the dressing and toss with a spoon to combine. Top the salad with the chickpeas and it’s done.


Keyword Gluten Free, Vegan

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