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Reverse Your Fatty Liver Crispy Garlic Chickpeas and Kale Salad

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Prep Time 5 minutes
Cook Time 25 minutes
Servings 2 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.