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Ingredients Tandoori Chickpeas 1 15oz Can of Chickpeas drained 1 tablespoon Olive Oil 2 tablespoon Tandoori Spice Mix recipe below Roasted Garlic Tahini Dressing 1 head Garlic roasted C Tahini C Olive Oil C Lemon Juice from one lemon 1 tablespoon Lemon Zest from one lemon 1 tablespoon Maple Syrup 1-3 teaspoon Hot Water as needed to thin dressing Kosher Salt and Pepper to taste To Assemble 12 oz Kale stems removed, chopped roughly 1 Lemon juiced 1-2 tablespoon Olive Oil Tandoori Spice Blend 2 tablespoon Hot Smoked Paprika mix all ingredients together

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Storage, Reheating & Make Ahead Storage: Store leftovers from the canned green bean recipe in an airtight container in the fridge for up to 4-5 days