- 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
- 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.
- 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.
- 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.
- 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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