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Kale Salad with Breadcrumbs, Crunchy Chickpeas and Parmesan Tahini Dressing

Course Salad
Cuisine American
Keyword chickpeas, kale, Parmesan, tahini
Prep Time 15 minutes
Cook Time 18 minutes
Servings 8

Ingredients

For the Salad

  • 1 can (14 ounce) chickpeas, drained, plus patted dry
  • ¼ cup extra virgin olive oil
  • 1 tsp chipotle chili powder
  • 1 tsp smoked paprika
  • 1 ½ cups Panko breadcrumbs
  • ¼ cup pine nuts, optional
  • 2 cloves garlic, smashed
  • 2 cup shaved or grated parmesan
  • 2 heads curly kale, shredded
  • 1 avocado, chopped
  • Kosher salt and freshly ground black pepper, to taste

For the Dressing

  • ½ cup extra virgin olive oil
  • ½ cup tahini
  • ¼ cup fresh lemon juice
  • 1 tbsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • 1-2 cloves garlic, smashed
  • ½ cup grated parmesan cheese

Preparation

  1. 1. Preheat oven to 425° F.

  2. 2. On a baking sheet, toss the chickpeas, 2 tablespoons olive oil, chili powder, paprika, and a pinch of salt and pepper. Toss well to evenly coat. Bake for 15 minutes. Then add ¼ cup parmesan, toss and bake 5-10 minutes, until extra crisp.

  3. 3. While the chickpeas are cooking, toss the breadcrumbs, pine nuts, and garlic with 2 tablespoons of olive oil and a pinch of salt and spread on a baking sheet. Bake 5 minutes, or until toasted.
Meanwhile, add the kale and ½ cup parmesan to a large salad bowl.

  4. 4. To make the dressing, combine all ingredients in a blender and blend until smooth. Add ¼ to ½ cup water to thin the dressing. Taste and adjust the salt.

  5. 5 .Pour the dressing over the kale, add ½ cup parmesan and toss well, massaging the dressing into the kale. Top the salad with avocado, then add remainder of parmesan. Top with breadcrumbs and chickpeas.