Print

Garlicky Chickpeas with Kale and Lemon-Tahini Dressing

This hearty-yet-healthy recipe is perfect for winter weeknight dinners. 

Course Main Course
Type Mediterranean
Servings 2 servings

What You'll Need

  • 1 cup chickpeas cooked
  • 4-6 large leaves green kale stems removed and torn into bite-sized pieces
  • 3-6 cloves garlic minced
  • salt and pepper to taste

For the lemon-tahini dressing

  • 2 Tbsp tahini
  • 2 tsp olive oil
  • 1 Tbsp lemon juice approximately 1/2 a lemon
  • salt and pepper to taste

What to Do

  1. First, make the dressing. In a small bowl, combine the tahini, lemon juice, and olive oil in a small bowl. Stir to combine. Add cold water, a teaspoon at a time, until you get to a “drizzle-able dressing” consistency. 

  2. Next, start the chickpeas. In a large skillet, heat a couple teaspoons of olive oil over medium-high heat. Add the chickpeas, and arrange in a single layer. Then leave them be for a couple of minutes - you want them to get a little crispy on the outside. After 3-4 minutes, stir them around and then let them sit again for another 1-2 minutes. 

  3. Then, add the garlic to the pan and stir for 30 seconds to 1 minute, until the garlic is slightly softened and fragrant. Add the kale and ¼-⅓ cup of water, stirring constantly until the kale is wilted and the water has cooked off.