Super green curly kale tossed generously with the creamiest tahini parmesan dressing then topped with a generous helping of garlicky breadcrumbs and extra crunchy, spicy chickpeas. It’s a simple salad, but one that will leave you craving it regularly. The secret lies in the dressing (it’s so special). And those crunchy chickpeas really seal the deal.
Ingredients:
1 can (14 ounce) chickpeas, drained, plus patted dry
1/4 cup extra virgin olive oil
1 teaspoon chipotle chili powder
1 teaspoon smoked paprika
kosher salt and black pepper
1 1/2 cups Panko breadcrumbs
1/4 cup pinenuts (optional)
2 cloves garlic, smashed
1/4 cup + 1/2 cup grated parmesan
2 heads curly kale, shredded
1-2 avocados, sliced
Parmesan Tahini Dressing:
1/2 cup extra virgin olive oil
1/2 cup tahini
1/4 cup lemon juice
1 tablespoon dijon mustard
2 teaspoons Worcestershire sauce
1-2 cloves garlic, grated
1/2 cup grated parmesan cheese
Instructions:
1. Preheat oven to 425° F.
2. On a baking sheet, toss the chickpeas, 2 tablespoons olive oil, chili powder, paprika, and a pinch each of salt and pepper. Toss well to evenly coat. Bake for 15 minutes. Add 1/4 cup parmesan, toss and bake 5-10 minutes, until extra crisp.
3. During the same time, on a baking sheet, toss the breadcrumbs, pine nuts, and garlic with 2 tablespoons of olive oil and a pinch of salt. Bake 10 minutes, until toasted.3. Meanwhile, add the kale and 1/2 cup parmesan to a large salad bowl.
4. To make the dressing. Combine all ingredients in a blender and blend until smooth. Add 1/4 to 1/2 cup water to thin the dressing. Taste and adjust the salt.
5. Pour the dressing over the kale, add 1/2 cup parmesan and toss well, massaging the dressing into the kale. Top the salad with avocado, then add a handful of parmesan. Top with breadcrumbs and chickpeas. Serve and enjoy!
Serves: 6
Parmesan Tahini Kale Salad with Breadcrumbs and Crunchy Chickpeas
Ingredients
- 1 can 14 ounce chickpeas, drained, plus patted dry
- 1/4 cup extra virgin olive oil
- 1 teaspoon chipotle chili powder
- 1 teaspoon smoked paprika
- kosher salt and black pepper
- 1 1/2 cups Panko breadcrumbs
- 1/4 cup pinenuts optional
- 2 cloves garlic smashed
- 1/4 cup + 1/2 cup grated parmesan
- 2 heads curly kale shredded
- 1-2 avocados sliced
Parmesan Tahini Dressing:
- 1/2 cup extra virgin olive oil
- 1/2 cup tahini
- 1/4 cup lemon juice
- 1 tablespoon dijon mustard
- 2 teaspoons Worcestershire sauce
- 1-2 cloves garlic grated
- 1/2 cup grated parmesan cheese
Instructions
- Preheat oven to 425° F.
- On a baking sheet, toss the chickpeas, 2 tablespoons olive oil, chili powder, paprika, and a pinch each of salt and pepper. Toss well to evenly coat. Bake for 15 minutes. Add 1/4 cup parmesan, toss and bake 5-10 minutes, until extra crisp.
- During the same time, on a baking sheet, toss the breadcrumbs, pine nuts, and garlic with 2 tablespoons of olive oil and a pinch of salt. Bake 10 minutes, until toasted.3. Meanwhile, add the kale and 1/2 cup parmesan to a large salad bowl.
- To make the dressing. Combine all ingredients in a blender and blend until smooth. Add 1/4 to 1/2 cup water to thin the dressing. Taste and adjust the salt.
- Pour the dressing over the kale, add 1/2 cup parmesan and toss well, massaging the dressing into the kale. Top the salad with avocado, then add a handful of parmesan. Top with breadcrumbs and chickpeas. Serve and enjoy!
