Ingredients

Instructions

1. 1
   Preheat oven to 375°F. Separate garlic cloves, leaving the skins on, and place on a baking sheet.
2. 2
   Place chickpeas, 1 ½ Tbsp. olive oil and garam masala spice blend in a small bowl and toss to combine. Add chickpeas to baking sheet.
3. 3
   Drizzle a small amount of olive oil over garlic and bake for 20 to 25 minutes or until chickpeas are golden brown and crispy and garlic is slightly brown and fragrant.
4. 4
   Peel skins away from garlic and place in a small bowl. Add tahini, 2 Tbsp. olive oil, lemon juice, maple syrup, salt and black pepper. Whisk vigorously until well combined, smashing garlic and adding hot water as needed to thin dressing. Set aside.
5. 5
   Place kale and 1 Tbsp. olive oil in a large bowl. Massage kale with hands until desired texture is reached. Add desired amount of dressing and toss to combine.
6. 6
   Top salad with chickpeas and serve.