Kale Salad with Crispy Chickpeas

Method

1. Preheat oven to 190C and line a large tray with baking paper.
2. Separate the garlic cloves, leaving the skin on. Note: Only use the larger cloves, not the small ones in the centre.
3. Add the drained and dried chickpeas to a mixing bowl and toss with the olive oil, salt, and dried herbs.
4. Place the garlic cloves and coated chickpeas to the prepared tray. Drizzle the garlic with olive oil, then bake for 15-20 mins or until the garlic is fragrant and slightly browned. Carefully remove the garlic cloves and set aside. Return the tray to the oven and bake the chickpeas for a further 10-15 mins or until they’re slightly crispy and golden brown. Remove tray from the oven and set aside.
5. Squeeze the garlic out of the skins and add them to a mixing bowl. Add the tahini, olive oil, lemon juice, and maple syrup, then whisk to combine. Taste and season with salt and pepper. Set aside.
6. Add kale to a large mixing bowl, then massage in 1 tbsp of lemon juice and olive oil with your hands. Next, drizzle over the dressing as desired and toss to coat with tongs or salad servers.
7. Top with chickpeas and serve!