Garlicky Kale Salad with Crispy Chickpeas

Name: Salad Kangkung Garlicky dengan Buncis Renyah
Prep time: 7 min
Cook time: 23 min
Total time: 30 min
Yield: 3 porsi
Cuisine: Indonesian
Ingredients: 1 large bundle kale ((loosely chopped or torn // ~6-8 cups or 10 ounces as original recipe is written)); 1 15 -ounce can chickpeas ((rinsed, drained and thoroughly dried)); 1 1/2 Tbsp olive, avocado or grape seed, oil; 1 healthy pinch sea salt; 2 1/2 - 3 Tbsp tandoori masala spice blend* ((see notes for DIY blend)); 1 head garlic ((large/even-sized cloves work best)); 1/3 cup tahini; 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)); 1 healthy pinch each salt + pepper; Hot water ((to thin))

SUPER flavorful, 30-minute Kale Salad with a creamy roasted garlic tahini dressing and crispy tandoori roasted chickpeas!

⏱️ 30 min 🔪 Prep: 7 min 🔥 Cook: 23 min 📊 Medium 👁️ 3 views

👨‍🍳 Start Cooking

Salad Kangkung Garlicky dengan Buncis Renyah

Foto: Minimalist Baker — Minimalist Baker

Ingredients

3 servings

1 large bundle kale ((loosely chopped or torn // ~6-8 cups or 10 ounces as original recipe is written))
1 15 -ounce can chickpeas ((rinsed, drained and thoroughly dried))
1 1/2 Tbsp olive, avocado or grape seed, oil
1 healthy pinch sea salt
2 1/2 - 3 Tbsp tandoori masala spice blend* ((see notes for DIY blend))
1 head garlic ((large/even-sized cloves work best))
1/3 cup tahini
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))
1 healthy pinch each salt + pepper
Hot water ((to thin))

Steps

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, tahini 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 (amount as original recipe is written // alter if adjusting batch size) 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.

Nutrition Facts (per serving)

Macronutrients

Calories56228% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 6.400

Per Serving Rp 2.133/serving

🏠 Save ~Rp 12.800 compared to buying!

📋 Price Breakdown (25% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
bundle kale	1 large	-	-
-ounce can chickpeas	1	Rp 12.000/kg	Rp 1.200
olive	0.5 tbsp	-	-
healthy pinch sea salt	1	-	-
- 3 Tbsp tandoori masala spice blend*	1	Rp 40.000/kg	Rp 4.000
garlic	1 head	-	-
tahini	0.3333333333333333 cup	-	-
olive oil + more for roasting garlic and massaging kale	2 tbsp	Rp 40.000/kg	Rp 1.200
lemon juice	0.25 cup	-	-
-2 Tbsp maple syrup	1	-	-
healthy pinch each salt + pepper	1	-	-
Hot water	-	-	-