Garlicky Kale Salad with Crispy Chickpeas

allergy friendly dairy free gluten free keto paleo vegan

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Minimalist Baker. 

This hearty salad makes a perfect addition to your holiday dinner. It´s filling, full of flavor and texture and packed with healthy nutrients.We created a creamy, slightly sweet dressing from sunflower nut butter made in the NutraMilk that gives this salad that extra health boost and so much flavor- you´ll love it!

To find out about all the goodness that sunflower butter provides, click here.

INGREDIENTS

For kale

  • 1 large bundle kale (loosely chopped or torn)

For chickpeas

  • 1 15-ounce can chickpeas (rinsed, drained and thoroughly dried)
  • 1 1/2 Tbsp. olive, avocado or grape seed, oil
  • pinch sea salt
  • 2 1/2 - 3 Tbsp. tandoori masala spice blend* (see notes for DIY blend)
  • 1/2 cup pomegranate seeds (optional topping)

For dressing

  • 1 head garlic (large/even-sized cloves work best)
  • 1/3 cup sunflower butter made with the NutraMilk
  • 2 Tbsp. olive oil + more for roasting garlic and massaging kale
  • 1/4 cup lemon juice (plus more for massaging kale // ~2 small lemons)
  • 1-2 Tbsp. maple syrup (or honey if not vegan, monk fruit syrup if keto )
  • pinch each salt + pepper
  • Hot water (to thin) 

For Sunflower butter

  • 2 cups raw sunflower seeds (270g)
  • 1 tbsp. of sunflower oil or other oil of choice (optional)
  • 1/8 teaspoon Pink Himalayan salt (optional)

INSTRUCTIONS

  • Making sunflower butter
    • Place sunflower seeds and salt in the NutraMilk container.
    • Press Butter cycle, set for 14-15 minutes.
    • Press Start.
    • Open the container lid.
    • If necessary, set for an additional 2-3 minutes for a creamier butter.
    • Optional: Add a tbsp. of sunflower oil and mix.

  • Peel apart garlic cloves but leave the skin on. Avoid using any tiny garlic cloves from the center of the head. Preheat oven to 375 degrees F (190 C).
  • Add drained chickpeas to a mixing bowl and toss with oil, salt, and seasonings.
  • Add garlic cloves and seasoned chickpeas to a baking sheet. Drizzle garlic with a bit of olive or grape seed oil. Bake for 15-20 minutes (depending on the size of the garlic cloves), or until garlic is fragrant and slightly browned. Carefully remove garlic and set aside. Continue baking chickpeas for 10-15 minutes more or until slightly crispy and golden brown. Remove from oven and set aside (the chickpeas will get more crispy as they cool).

  • Squeeze garlic out of skins / peel away skins and add to a mixing bowl. Add all remaining dressing ingredients and whisk vigorously to combine, smashing the garlic with the whisk. Taste and adjust seasonings as desired, adding more lemon for brightness, sunflower butter for richness, and maple syrup for sweetness. Set aside.
  • Add kale to a large mixing bowl. Before adding dressing, add 1 Tbsp each lemon juice and olive oil to the kale and massage with hands to soften the texture and lessen bitterness. Then add as much dressing as desired (some may be leftover) and mix with a spoon or salad tongs.
  • Top with chickpeas and serve. Best when fresh, though leftovers keep in the fridge for up to a few days.

Notes:

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

 



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