- 1 can chickpeas (rinsed, drained and thoroughly dried)
- 1 1/2 Tbsp olive, avocado or grape seed, oil
- 1 healthy pinch sea salt
- 2 1/2 – 3 Tbsp Smokey Cue Rub (or your favourite savoury spice)
- 1/2 head garlic
- 1/3 cup tahini
- 2 Tbsp olive oil + more for roasting garlic and massaging kale
- 1/4 cup lemon juice - plus more for massaging kale, 2 small lemons
- 2 Tbsp maple syrup (or honey)
- 1 healthy pinch each salt + pepper
- Hot water (to thin)
- Garnish - sesame seeds
Peel apart garlic cloves but leave the skin on.
Avoid using any tiny garlic cloves from middle of the head. Preheat oven to 190 degrees
Add drained chickpeas to a mixing bowl and toss with oil, salt, and seasoning
Add garlic cloves and seasoned chickpeas to a baking sheet.
Drizzle garlic with a bit of olive or grape seed oil.
Bake for 15-20 minutes (depending on the size of the garlic cloves), or until garlic is fragrant and slightly browned.
Carefully remove garlic and set aside.
Continue baking chickpeas for 10-15 minutes more or until slightly crispy and golden brown. Remove from oven and set aside (the chickpeas will get more crispy as they cool).
Squeeze garlic out of skins / peel away skins and add to a mixing bowl.
Add all remaining dressing ingredients and whisk vigorously to combine, smashing the garlic with the whisk.
Taste and adjust seasonings as desired, adding more lemon for brightness, tahini for richness, and maple syrup for sweetness. Set aside
Kale & Serving
Add kale to a large mixing bowl.
Before adding dressing, add 1 Tbsp each lemon juice and olive oil to the kale and massage with hands to soften the texture and lessen bitterness.
Then add as much dressing as desired and mix with a spoon or salad tongs.
Note, if you add a little for flavour, you can keep the rest in a side pourer to serve
Add in rocket for the final toss.
Top with chickpeas, sprinkle sesame seeds and serve.
note - best when fresh, though leftovers keep in the fridge for up to a few days.