Fridge to Fork

Healthy Eats (plus a few treats)

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Kale, Apple, + Roasted Chickpea Salad with Garlic Tahini Dressing

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Now that honeycrisp apples are in season, I’ve found myself eating this salad way too often. Between the crunchy roasted chickpeas and the chopped apples, this salad has great texture. It’s very satisfying as a stand-alone meal, but you can always add sliced chicken if you’d like.

Kale Apple Chickpea Salad Fridge to Fork

My inspiration for this dish came from the minimalist baker’s garlicky kale salad with crispy chickpeas. Her garlic tahini dressing was so delicious that I barely changed it at all. I opted for baby kale in order to skip the step of massaging the chopped kale leaves.

You can roast the chickpeas with any spices that you like, but creole seasoning is my personal favorite. (side note – if you’ve never experienced the deliciousness that is Tony Chachere’s Original Creole Seasoning, do yourself a favor and order some here). I swear it is good on everything.

Kale Apple Chickpea Salad Fridge to Fork

If you can somehow avoid consuming all of the roasted chickpeas straight out of the oven, I’m impressed with you! About half of my batch is usually gone before it hits the plate.

I hope you enjoy this crunchy, flavorful kale salad as much as I have. If you make it, let us know in the comments how it turns out, and tag us @fridgetofork!

Kale, Apple, & Roasted Chickpea Salad with Garlic Tahini Dressing

Created by on October 19, 2016

  • Prep Time: 10m
  • Cook Time: 30m
  • Total Time: 40m
  • Serves: 2

Ingredients

  • 1/2 container of baby kale or dark leafy greens
  • 1 15 oz. can of chickpeas (garbanzo beans)
  • Tony Chachere's, or other creole seasoning
  • olive oil
  • 1 apple, preferably honeycrisp or gala

For Dressing:

  • 1/4 c tahini
  • 1 head of roasted garlic
  • juice of one large lemon
  • 2 tbsp. olive oil
  • 1 tbsp. Grade A maple syrup
  • pinch of salt and pepper

Instructions

  1. Preheat oven to 400 degrees F. Slice the top of the head of garlic off. Place the garlic head on a piece of foil. Drizzle with olive oil and sprinkle with salt. Wrap the head of garlic in the foil and place on the preheated oven rack. Roast for 30-35 minutes or until the cloves have softened. Let cool.
  2. While the garlic is roasting, drain and rinse the canned chickpeas. Pat to dry. Spread the chickpeas on a baking pan and drizzle with 1-2 tablespoons of olive oil. Season the chickpeas liberally with the creole seasoning and toss to coat. Bake alongside the roasting garlic for 20-30 minutes, depending on how crunchy you like your chickpeas.
  3. Meanwhile, in a small mixing bowl, whisk together the tahini, lemon juice, maple syrup, and olive oil. Once the roasted garlic has cooled, squeeze the roasted cloves out of the head and whisk into the dressing. If needed, add warm water to thin. Salt and pepper to taste.
  4. In a large mixing bowl, toss kale and desired amount of dressing to coat the greens. Transfer greens to plate and top with chopped apple and roasted chickpeas.
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