Name: Reverse Your Fatty Liver Crispy Garlic Chickpeas and Kale Salad
Prep time: 5 min
Cook time: 25 min
Ingredients: 6 cup torn kale; 1 15 oz can chickpeas drained, and paper towel dried well; 3 Tbsp Bragg Organic Extra Virgin Olive Oil; 2 1/2 - 3 Tbsp tandoori masala spice blend* (see notes for a DIY blend); 1 head garlic pulled apart but with skins on; 1/4 cup tahini; 2 Tbsp Bragg Organic Extra Virgin Olive Oil; 2 juice of 2 lemons; 2 Tbsp maple syrup; salt and pepper to taste

Jump to Recipe Print Recipe

Reverse Your Fatty Liver Crispy Garlic Chickpeas and Kale Salad

Print Recipe Pin Recipe Rate Recipe

Prep Time: 5

Cook Time: 25

Servings: servings

Ingredients

6 cup torn kale
1 15 oz can chickpeas drained, and paper towel dried well
3 Tbsp Bragg Organic Extra Virgin Olive Oil
2 1/2 – 3 Tbsp tandoori masala spice blend* (see notes for a DIY blend)

DRESSING

1 head garlic pulled apart but with skins on
1/4 cup tahini
2 Tbsp Bragg Organic Extra Virgin Olive Oil
2 juice of 2 lemons
2 Tbsp maple syrup
salt and pepper to taste

Instructions

In a large mixing bowl, mix the kale with 1 Tbsp each lemon juice and oil.
Mix well to coat.
Cover with plastic wrap and set aside.
Preheat oven to 375* F
On a baking sheet pile chickpeas and garlic cloves. Sprinkle with seasoning and drizzle with oil. Mix around on the baking sheet to cover everything then spread out evenly.
Bake for 20-25 minutes. Chickpeas will be brown and crisp, and the garlic will be lightly browned.
Remove from oven and squeeze the cooked garlic out of their skins. Discard skins.
In a small bowl add garlic and smash with the rest of the ingredients.
Combine well with whisk.
Pour over kale and mix.
Top with chickpeas and enjoy.

Notes

DIY Masala Blend: 3 Tbsp cumin, 2 Tbsp garlic powder, 2 Tbsp paprika, 3 tsp ginger, 2 tsp coriander, 2 tsp cardamom.

Tried this recipe?Let us know how it was!