Garlicky Kale Salad with Crispy Chickpeas

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Ingredients

1 large bundle kale ((loosely chopped or torn // ~6-8 cups or 10 ounces as original recipe is written))
1 15-ounce 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 tandoori masala spice blend* ((see notes for DIY blend))
1 head garlic ((large/even-sized cloves work best))
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))
1-2 Tbsp maple syrup ((or honey if not vegan))
1 healthy pinch each salt + pepper
Hot water ((to thin))

As published by Minimalist Baker.

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