|200 g||canned chickpeas|
|1 tsp||paprika powder|
|½ tsp||cayenne pepper|
|1 tsp||ground coriander|
|4 tbsp||olive oil (divided)|
|4 tbsp||lemon juice (divided)|
Remove stems from kale. Roughly chop or tear leaves with your hands. Transfer to a large mixing bowl along with some of the lemon juice and olive oil. Mix to coat and massage oil into kale to soften. Set aside.
Heat some olive oil in a large skillet over medium-high heat. Add drained chickpeas and fry until golden and crisp, approx. 15 min. Transfer to a paper towel-lined plate to drain.
Combine paprika powder, cayenne, coriander, and salt in a mixing bowl. Add fried chickpeas and toss to combine. Season with salt and pepper. Set aside.
Mince garlic and slice onion. Add onions to kale.
Blend or whisk together tahini, garlic, olive oil, lemon juice, and water. Add more water to loosen consistency if needed. Season with salt and pepper.