Thursday, February 25, 2016

Salmon and Kale Salad

I made this salad for my kids the last two days and I am sure it will be requested often from now on.  This is possibly the best salad I have ever tasted.
 Here is the recipe:

Ingredients
  • 10 ounces (~6 cups) kale, loosely chopped or torn
CHICKPEAS
  • 1 15-ounce can chickpeas, rinsed, drained and thoroughly dried
  • 1.5 Tbsp olive oil
  •  3 Tbsp tandoori masala spice blend*
DRESSING
  • 1 head garlic
  • 1/4 cup tahini
  • 2 Tbsp olive oil + more for roasting garlic
  • 2 lemons, juiced (~1/3 cup)
  • 1-2 Tbsp maple syrup (or honey if not vegan)
  • Pinch each salt + pepper
  • Hot water to thin
Instructions
  1. Peel apart garlic cloves but leave the skin on. Preheat oven to 375 degrees.
  2. Add drained chickpeas to a mixing bowl and toss with oil and seasonings.
  3. Add garlic cloves and seasoned chickpeas to a baking sheet. Drizzle garlic with a bit of olive or grape seed oil. Bake for 30-40 minutes, or until the chickpeas are slightly crispy and golden brown and the garlic is fragrant and slightly browned. Remove from oven and set aside.
  4. Add all remaining dressing ingredients and whisk to combine,  mince the roasted garlic and whisk it into the dressing.
  5. Add kale to a large mixing bowl. Before adding dressing, add 1 Tbsp each lemon juice and olive oil to the kale and squeeze it to soften the kale a bit. Toss it with a bit of the dressing to lightly coat it.
  6. Top with chickpeas and serve with extra dressing on the side.

*Spice blend: 3 Tbsp cumin, 2 Tbsp garlic powder, 2 Tbsp paprika, 3 tsp ginger, 2 tsp coriander, 2 tsp cardamom. 
 


 I topped it with a piece of salmon, some cucumber slices and a hard boiled egg.