Description
This salad is packed with freshly roasted veggies and crunchy chickpeas with warming curry powder and a curry tahini dressing. It’s hearty, satisfying, and the perfect way to eat a ton of veggies.
Ingredients
Units
Scale
- 4 handfuls of kale, chopped or torn into bite sized pieces
- Crispy chickpeas
- 1 15 ounce can chickpeas drained and rinsed, and well dried with a towel
- 1 teaspoon curry powder
- 1 teaspoon salt
- 2 teaspoons grape seed oil
- Roasted Veggies*
- 3 to 4 carrots peeled and sliced
- 1/2 onion, sliced
- 1 teaspoon curry powder **
- 1 teaspoon salt
- 2 teaspoons grape seed oil
- Tahini Dressing
- 3 tablespoons tahini paste (sesame butter)
- 1/4 teaspoon turmeric
- 1/2 to 1 teaspoon curry powder
- 1/2 to 1 teaspoon agave nectar
- salt to taste
- 1/4 cup filtered water + more to thin, as needed
- 3 cloves garlic, minced
- 1 inch ginger, grated
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Chop kale, set aside in a bowl.
- Prepare chickpeas and veggies: Place the dried chickpeas on a rimmed baking sheet and the veggies on a separate large baking sheet. Add the curry powder, salt, and oil to each as amounts instructed above. Toss using hands directly on the baking sheets until both the chickpeas and the veggies are well coated.
- Roast: Place the chickpeas in the oven closest to the heat source and the veggies on a separate rack. Roast for 25 to 30 minutes, tossing both chickpeas and veggies halfway through. The veggies should be fork tender and the chickpeas should be somewhat crunchy. If you want your chickpeas a little more crunchy give them 5 to 10 more minutes to roast, watch closely so they don’t burn.
- Make the dressing: Add all of the dressing ingredients to a small mixing bowl or spouted measuring cup and whisk until well combined. Add a little more water to thin if you prefer a thinner dressing or more tahini if you prefer a thicker dressing. Taste and adjust seasonings or sweetness as needed. Toss some of the dressing with the kale until it’s well coated.
- Finish: Transfer the dressed kale to serving bowls or plates and top the kale with the warm roasted veggies and crispy chickpeas. Top with more dressing, as desired. Eat immediately while the veggies and chickpeas are still warm. And enjoy the coziest salad ever!
- Store any leftovers in separate containers. Keep the chickpeas covered at room temp, they will stay crispy for 2 to 3 days.Assemble just before eating.
Notes
*For the roasted veggies you can sub the carrots for almost any veggie that you enjoy roasted. I think broccoli or cauliflower would be really good. Also sweet potatoes and curry go really nicely together. Sky is the limit with the roasted veggies!!!
**Check the ingredients of your curry powder. If it doesn’t contain black pepper add some black pepper to the veggies, chickpeas, and dressing. Black pepper and healthy fats help our body absorb the health benefits of turmeric that’s in the curry powder. We get the healthy fats from the tahini paste.
