When the holiday season comes along it can be hard for anyone who is on a diet or trying to Lose Weight San Diego. It seems like everywhere I go someone is handing me a plate full of cookies and goodies. I have been invited to a few holiday potluck parties and wanted to try and find some health but delicious side dishes to make. Here is my new favorite, kale salad with crispy chickpeas.
Here is what you will need: 6 cups of kale, chopped or torn from stem, 1 can of chickpeas (15oz) drained and thoroughly dried, 2 ½ teaspoon of olive oil (can use grape or avocado oil), 2 ½ teaspoon of tandori masala spice blend, 1 head of garlic, ¼ cup tahini, cup juiced lemons, 1-2 tablespoons of maple syrup, salt and pepper to taste, hot water.
Preheat your oven to 375 degrees. Peel apart garlic, leaving skin on. Add drained chickpeas in to a mixing bowl and toss with 1 ½ teaspoon of oil and tandori masala spices. Place chickpeas and garlic on a baking sheet and drizzle with oil, bake for 20-25 minutes or until the chickpeas are golden brown, remove from oven and set aside. Take garlic and squeeze out of skins in another mixing bowl, whisk in tahini, juiced lemons, salt and pepper, leftover oil and maple syrup. In larger mixing bowl add kale, (if you want to take the bitterness of the kale squeeze lemon juice and oil and massage with hands. Add in the desired amount of dressing then top with chickpeas. Enjoy!