Description
Parmesan tahini kale salad dazzles with Mediterranean-inspired flavors, blending crisp greens and golden chickpeas. Nutty tahini, sharp parmesan, and herbal kale create a bold salad you’ll crave from first delicious bite.
Ingredients
Scale
Protein:
- 1 can (14 ounces/397 grams) chickpeas, drained and patted dry
- 1/4 cup + 1/2 cup + 1/2 cup grated parmesan cheese
- 1/4 cup pinenuts (optional)
Greens and Base:
- 2 heads curly kale, shredded
- 1–2 avocados, sliced
- 1 1/2 cups panko breadcrumbs
Dressing and Seasonings:
- 1/2 cup + 1/4 cup extra virgin olive oil
- 1/2 cup tahini
- 1/4 cup lemon juice
- 1 tablespoon dijon mustard
- 2 teaspoons worcestershire sauce
- 1 teaspoon chipotle chili powder
- 1 teaspoon smoked paprika
- 2–3 cloves garlic (1 smashed, 1–2 grated)
- Kosher salt
- Black pepper
Instructions
- Heat the oven to 425°F, preparing two separate baking sheets for roasting chickpeas and breadcrumbs.
- Coat chickpeas with olive oil, chili powder, paprika, salt, and pepper. Spread evenly on a baking sheet and roast for 15 minutes.
- Sprinkle parmesan over chickpeas, then continue roasting for 5-10 minutes until achieving a crispy exterior.
- On the second baking sheet, toss breadcrumbs, pine nuts, and garlic with olive oil and salt. Toast in the oven for 10 minutes until golden and fragrant.
- Transfer kale to a large salad bowl and incorporate half of the parmesan.
- Blend tahini dressing ingredients in a blender until smooth, gradually adding water to reach desired consistency. Adjust seasoning to taste.
- Drizzle dressing over kale, massaging thoroughly to soften leaves and distribute flavors evenly.
- Layer sliced avocado on top of dressed kale, then sprinkle remaining parmesan.
- Finish by generously scattering roasted chickpeas and herbed breadcrumbs over the salad.
- Serve immediately to maintain the crunch of roasted elements.
Notes
- Massage kale thoroughly to break down tough fibers, making it more tender and easier to digest.
- Swap pine nuts with more budget-friendly alternatives like sunflower seeds or sliced almonds for cost-effective variations.
- Customize spice levels by adjusting chili powder and paprika on chickpeas, creating a mild or more intense flavor profile.
- Prepare chickpeas and breadcrumbs ahead of time and store in airtight containers to streamline meal preparation and reduce day-of cooking time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 528 kcal
- Sugar: 2 g
- Sodium: 370 mg
- Fat: 41 g
- Saturated Fat: 7 g
- Unsaturated Fat: 33 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 9 g
- Protein: 18 g
- Cholesterol: 15 mg