Parmesan Tahini Kale Salad with Breadcrumbs and Crunchy Chickpeas

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

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.

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Course Main Course, Salad

Cuisine American

Servings 6 Servings

Ingredients

  

1x2x3x

• 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

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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!

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