Spicy Turmeric Chickpeas & Kale Crunch with Lemon-Tahini Dip

Ingredients

• 2 cups canned chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon ground turmeric
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 4 cups kale leaves, torn into bite-sized pieces
• 1 teaspoon salt

• 1 cup tahini
• 2 tablespoons fresh lemon juice
• 1 tablespoon Greek yogurt
• 1 clove garlic, minced
• 2 tablespoons water, as needed for consistency
• 1 teaspoon salt

1. 01
   Preheat your oven to 400°F (200°C).
2. 02
   Pat the chickpeas dry with a clean kitchen towel, removing as much moisture as possible.
3. 03
   In a large bowl, toss the chickpeas with 1 tablespoon of olive oil, turmeric, cayenne pepper, garlic powder, and a pinch of salt until evenly coated.
4. 04
   Spread the chickpeas in a single layer on a baking sheet lined with parchment paper. Roast for 20-25 minutes, stirring halfway through, until crispy and golden.
5. 05
   Meanwhile, in the same bowl, massage the kale with the remaining olive oil and salt until the leaves are well-coated.
6. 06
   After the chickpeas have roasted for 15 minutes, add the kale to the baking sheet and continue roasting for the remaining 10-15 minutes until the kale is crispy.
7. 07
   Prepare the lemon-tahini dip by combining tahini, lemon juice, Greek yogurt, minced garlic, and salt in a small bowl. Stir in water, one tablespoon at a time, until the dip reaches your desired consistency.
8. 08
   Serve the spicy turmeric chickpeas and kale with the lemon-tahini dip on the side for dipping.