Indian Chickpea Naan

Rinse and dry the produce. Preheat oven to 400°F. Grate the garlic clove with a microplane (or finely mince with a knife) and add to a medium bowl. Halve the lemon and add 2 tsp of fresh juice and the Kite Hill vegan yogurt to the bowl. Stir to combine.

Lay the cucumber and radishes on the cutting board. Use a rolling pin, skillet, or the flat side of your knife to smash the vegetables so they split. Use your hands to tear the vegetables into bite-sized pieces and add to the yogurt bowl. Season with salt and pepper. Destem the kale, keep the leaves in large pieces, and add to a separate medium bowl. Add remaining lemon juice, sprinkle with salt, and gently massage the leaves for 1 minute.

Drain the chickpeas and dry well with a paper towel. Add chickpeas to a baking sheet and toss in 1 tbsp vegetable oil and Indian spice blend. Season generously with salt and pepper and bake until chickpeas are crispy and lightly browned, about 14 to 16 minutes.

In a large bowl, whisk together the almond flour, tapioca flour, and ½ cup of the Pacific coconut milk. Save the remainder of the coconut milk for your own use another time.

Place a small nonstick skillet over medium heat. Add 1 tsp vegetable oil. Once hot, add half of the batter and tilt the skillet so that it covers the bottom of the pan. Cook until the batter fluffs up, about 4 minutes. Flip the naan and cook an additional 4 minutes. Repeat the process with 1 tsp oil and second half of batter.

Chop the mint leaves and add to the yogurt smashed vegetables. Divide the kale between the warm naan. Add the crispy chickpeas and yogurt smashed vegetables.