Kale salad with crispy chickpeas tossed with a tahini lemon dressing is not only delicious, it makes a great presentation. The combination of textures and flavors will make your tastebuds happy.
In a bowl, toss the chickpeas, olive oil, cumin, paprika, salt, pepper, and cayenne. Toss well to evenly coat and transfer onto a baking sheet. Roast for 15 minutes. Toss again and roast for another 10 - 15 minutes until crispy. Set aside.
MEANWHILE, PREPARE KALE:
Add remaining oil and a pinch of salt into bowl and massage the kale to break it down and soften the texture.
MAKE THE DRESSING:
Whisk the dressing ingredients in a bowl until smooth. Add an additional tablespoon of water to thin the dressing, if needed. Taste and adjust the salt.
ASSEMBLE SALAD:
Add the fresh herbs to the kale and toss.
Toss the greens with some of the dressing. Taste and add a pinch of kosher salt to taste. Top with the spiced chickpeas and drizzle with more dressing, if desired.
Notes
Kale is a strong green and keeps well even when tossed with dressing. The chickpeas, however, will soften and lost their crispiness if it sits.