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