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Kale Salad with Spiced Chickpeas and Garlicky Lemon Tahini Dressing

Kale Salad with Spiced Chickpeas and Garlicky Lemon Tahini Dressing

Don’t want to get too many ingredients but want to make a great-tasting salad? Look no further. All I had to buy at the store for this was kale, carrots, and lemon…everything else I had already (and if you like cooking too, you probably will as well).

Kale has risen to popularity in the past few years and is now commonplace in many restaurant menus. It’s definitely healthy but not necessarily more or less than other common greens like spinach. Still, I eat my salads with spinach because I also like to put spinach in my omelettes and it’s just easier to have one type of greens when you are eating for one. I decided to switch it up a bit with this kale salad.

Favorite parts of this are actually the baked chickpeas spiced with middle eastern spices and then the dressing, made with tahini, olive oil, lemon, maple syrup, and the best part, roasted garlic. I actually roasted the garlic with the chickpeas and put them straight into the dressing.

I hope you enjoy this salad as much as I did.

Original recipe link at the bottom of this post. I added carrots to this one and feel free to add whatever you like.

Prep Time: 7 Minutes

Cook Time: 23 Minutes

Total Time: 30 minutes

Yields: 2 servings (but you can make it in larger quantities!)


  • 10 ounces kale (loosely chopped or torn // ~6 cups 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

  • 2 1/2 - 3 Tbsp tandoori masala spice blend* (see notes for DIY blend)


  • 1 head garlic

  • 1/4 cup tahini

  • 2 Tbsp olive oil + more for roasting garlic

  • 2 medium lemons* (juiced)

  • 1-2 Tbsp maple syrup (or honey if not vegan)

  • 1 pinch each salt + pepper

  • Hot water (to thin)


  1. Peel apart garlic cloves but leave the skin on. Preheat oven to 375 degrees F (190 C).

  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 20-23 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. 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 and maple syrup for sweetness. Set aside.

  5. 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 is 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.

  6. Top with chickpeas and serve. Best when fresh, though leftovers keep in the fridge for up to a few days.


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