Garlicky Kale Salad with Crispy Chickpeas

A vibrant bowl pairing massaged greens with smoky legumes and a luscious tahini kick.

By Sneha Tete, Integrated MA, Certified Relationship Coach

Created on Sep 8, 2025

A vibrant bowl pairing massaged greens with smoky legumes and a luscious tahini kick.

This garlicky kale salad brings together hearty greens, roasted crispy chickpeas, and a rich, creamy roasted garlic dressing. Fresh, vibrant, and loaded with plant-based nutrients, this salad transitions effortlessly between a show-stopping entrée and a robust side. Ready in 30 minutes, it’s a weeknight wonder for flavor-forward, nourishing eating.

Why You’ll Love This Salad

Bold flavor: Roasted garlic and tandoori-spiced chickpeas pack a punch of savory, slightly smoky taste.
Hearty texture: Kale is massaged to tenderness, while chickpeas crisp up for an irresistible crunch.
Versatile: Enjoy as a main course or pair with your favorite proteins or grains.
Whole-food, plant-based: Dairy-free, gluten-free, and loaded with essential nutrients.
Quick and simple: Just 30 minutes from start to finish.

Ingredient Overview

Kale

Kale is the salad’s foundation. Chose curly or lacinato (dinosaur) kale. A large bundle, torn or chopped, offers about 6–8 cups or approximately 10 ounces. Remove tough stems for best texture.

Crispy Chickpeas

1 15-ounce can of chickpeas (garbanzo beans), rinsed, drained, and thoroughly dried for best crispiness.
1 1/2 tablespoons oil (olive, avocado, or grapeseed).
Sea salt for seasoning.
2 1/2–3 tablespoons tandoori masala spice blend for a spicy, aromatic flavor (see optional DIY blend below).

Creamy Roasted Garlic Dressing

1 whole head of garlic for roasting—this gives a mellow, rich, and subtle sweetness.
1/3 cup tahini for creamy texture and a nutty undertone.
2 tablespoons olive oil (plus more for massaging kale and roasting garlic).
1/4 cup lemon juice (about 2 small lemons) for brightness.
1–2 tablespoons maple syrup (or honey, if not vegan) to balance acidity and add depth.
Sea salt and black pepper, to taste.
Hot water, as needed, to thin the dressing to your desired consistency.

Optional DIY Tandoori Masala Spice Blend

If you don’t have tandoori masala on hand, you can create a similar blend:

1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons paprika
1 teaspoon turmeric
1 teaspoon ground ginger
Pinch of cayenne or chili powder (optional, for spice)
Salt, to taste

How to Make Garlicky Kale Salad with Crispy Chickpeas

1. Prep the Chickpeas

Drain and dry the chickpeas thoroughly. Gently pat them with a clean towel—this is crucial for getting them truly crispy in the oven. Preheat your oven to 400°F (204°C).

Toss the chickpeas in oil, sea salt, and the tandoori masala blend. Spread out evenly on a parchment-lined baking sheet.

Roast for 20–25 minutes, shaking the pan at the halfway mark, until golden brown and crisp. The chickpeas will continue to crisp as they cool.

2. Roast the Garlic

Slice off the top of a whole garlic head, exposing the individual cloves. Drizzle lightly with olive oil, wrap in foil or parchment paper, and roast in the oven alongside the chickpeas for about 20–25 minutes, until the cloves are soft, golden, and fragrant.

3. Prepare the Kale

Meanwhile, de-stem and tear the kale into bite-sized pieces. Add the kale to a large mixing bowl with a splash of olive oil, lemon juice, and a pinch of salt.

Massage the kale by hand for 1–2 minutes. This breaks down its natural toughness, resulting in a more tender and palatable leaf. The kale should darken in color and shrink in volume.

4. Make the Roasted Garlic Tahini Dressing

Squeeze out the soft, roasted garlic cloves into a mixing bowl.
Add tahini, lemon juice, 2 tablespoons olive oil, maple syrup, salt, and pepper.
Whisk until well blended. Add hot water slowly to thin the dressing for easy drizzling.
Taste and adjust—for extra tang, add more lemon juice; for sweetness, add more maple syrup; for bold garlic, add extra fresh garlic if desired.

5. Assemble the Salad

Add the massaged kale to a serving bowl.
Pour over the creamy roasted garlic dressing and toss well to coat.
Top with the batch of tandoori-roasted crispy chickpeas just before serving for maximum crunch.

Serving Suggestions

As an entrée: Serve generous portions for a light main meal. Add cooked quinoa or roasted sweet potatoes for extra heartiness.
As a side: Pair with roasted vegetables, grilled proteins, or soups for a balanced dinner.
Meal prep: Store kale and chickpeas separately to preserve chickpea crispness. Dress salad just before serving.

Tips and Variations

Chickpeas: For best results, use canned chickpeas that are rinsed, drained, and dried thoroughly before roasting.
Spice blend: Switch out tandoori spice for smoked paprika, za’atar, or a Mediterranean blend.
Dressing: Add a spoonful of Dijon mustard or nutritional yeast for an extra layer of flavor.
Add-ins: Try sliced radishes, shredded carrot, pickled onions, or avocado for variety.
Nutty crunch: Sprinkle with toasted seeds or nuts (like pumpkin seeds or chopped almonds) before serving.

Nutritional Highlights

Nutrient	Main Sources	Benefits
Protein	Chickpeas, tahini	Supports muscle growth and repair
Fiber	Kale, chickpeas	Promotes digestive health and satiety
Vitamins (A, C, K)	Kale	Boosts immune health, vision, and bone strength
Minerals (Iron, Calcium, Potassium)	Kale, tahini	Supports blood health and bone development
Healthy fats	Olive oil, tahini	Supports heart and brain health

Frequently Asked Questions (FAQs)

Can I use a different green instead of kale?

Absolutely! While kale offers robust texture and nutrition, you may substitute with Swiss chard, baby spinach, or mixed hardy salad greens. Adjust massaging and dressing amounts for more tender greens.

How do I keep the chickpeas crispy?

After roasting, allow chickpeas to cool on the baking tray before adding to the salad. Store any leftovers separately in an airtight container. For best results, add chickpeas to the salad immediately before serving.

Is this salad vegan and gluten-free?

Yes—as written, the salad is entirely vegan and gluten-free. If using honey in place of maple syrup, note it will not be vegan.

What if I don’t have tandoori masala?

Create a simple substitute by mixing ground cumin, coriander, paprika, turmeric, ginger, and optional cayenne (see DIY blend above).

How long does the salad keep?

For optimal results, store kale salad (with dressing) and crispy chickpeas separately for up to 2–3 days in the refrigerator. Add the chickpeas to the salad right before eating.

Can I make the dressing ahead?

Yes! The roasted garlic tahini dressing can be made up to 5 days in advance and stored in a sealed jar in the refrigerator. Whisk before using and thin with water if needed.

Storage & Meal Prep

Kale and dressing: Store the dressed kale in an airtight container in the fridge for up to 2–3 days.
Chickpeas: Keep separately in a dry, airtight container at room temperature—this helps maintain their crispness.
Freshen up leftovers: If the chickpeas soften, re-crisp them in a hot oven (375°F/190°C) for 5–10 minutes before serving.

Recipe Notes & Customizations

Season to taste: Always adjust salt, lemon, and sweetness to your preferences.
Make it a meal: Add cooked farro, bulgur, or roasted seasonal vegetables for an entrée-sized salad.
Kid-friendly: Use less garlic or a milder spice blend if serving to young eaters.

Quick Recipe Summary

Roast chickpeas tossed with oil and spices at 400°F (204°C) for 20–25 min.
Roast garlic head with olive oil at the same temperature for 20–25 min.
Massage kale with oil, lemon, and salt until soft.
Blend dressing from roasted garlic, tahini, lemon, olive oil, syrup, and seasonings—thin with hot water.
Toss kale with dressing, serve topped with crispy chickpeas.

Related Recipes

Final Thoughts

The garlicky kale salad with crispy chickpeas is a true celebration of texture and flavor—wholesome, deeply satisfying, and easy enough for a quick lunch or dinner. Its mix of crisp, creamy, tangy, and savory notes make it a go-to for both regular weeknights and special occasions. Plus, with simple swaps and customizations, it fits a wide variety of dietary needs and flavor preferences.

References

Author

Sneha TeteBeauty & Lifestyle Writer

Sneha is a relationships and lifestyle writer with a strong foundation in applied linguistics and certified training in relationship coaching. She brings over five years of writing experience to thebridalbox, crafting thoughtful, research-driven content that empowers readers to build healthier relationships, boost emotional well-being, and embrace holistic living.

Read full bio of Sneha Tete