I have to admit, I wasn’t planning on sharing a salad recipe this week, but after making this one, I couldn’t resist. This Parmesan Tahini Kale Salad with Breadcrumbs and Crunchy Chickpeas Recipe has quickly become one of my favorites.
The creamy tahini dressing, garlicky breadcrumbs, and crispy chickpeas all come together in the most satisfying way. It’s simple but feels indulgent, and I’ve found myself craving it over and over.
Whether you’re serving it as a side or enjoying it as a meal, this salad is a total crowd-pleaser. You can also enjoy similar sweet treats like Peanut Butter and Jelly Thumbprint Cookies Recipe or Chocolate Chip Cookie Dough Bites Recipe after your meal for a delicious dessert pairing.
Ingredients
- 6 cups curly kale, tough stems removed, chopped – fresh kale gives the best texture; avoid pre-bagged or frozen for this recipe.
- 1 can (15 oz) chickpeas, drained and rinsed – ensures crunchiness when roasted.
- ½ cup panko breadcrumbs – use plain for the best garlicky flavor.
- ¼ cup pine nuts – adds a buttery crunch to the salad.
- ⅓ cup grated Parmesan cheese, plus more for topping – freshly grated gives the richest flavor.
- 3 tbsp olive oil – for roasting chickpeas and breadcrumbs.
- 1 tsp chili powder – gives a subtle spicy kick to the chickpeas.
- ½ tsp paprika – enhances depth of flavor.
- ½ tsp garlic powder – optional, for extra aroma.
- Salt and black pepper – to taste.
- ¼ cup tahini – creates the creamy base for the dressing.
- 2 tbsp lemon juice – adds brightness and balances richness.
- 1 tsp Dijon mustard – for a mild tang.
- 1 tsp Worcestershire sauce – optional, boosts umami.
- ½ tsp garlic salt – seasoning for dressing.
Note: Several servings.
Variations
- Use nutritional yeast instead of Parmesan for a dairy-free version.
- Swap kale for spinach or mixed greens if you prefer a milder leaf.
- Add roasted sweet potatoes or carrots for extra flavor and texture.
- Replace pine nuts with almonds or walnuts for a different nutty crunch.
- For a lower-sodium version, reduce the salt and use low-sodium chickpeas.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 20–25 minutes
- Total Time: 35–40 minutes
Equipment You Need
- Sheet pan – for roasting chickpeas and breadcrumbs evenly.
- Large mixing bowl – to toss kale with the dressing.
- Food processor or jar – for blending the tahini dressing.
- Measuring cups and spoons – for accurate ingredient portions.
- Spatula – to combine ingredients without crushing the kale.
How to Make Parmesan Tahini Kale Salad with Breadcrumbs and Crunchy Chickpeas Recipe
Roast the Chickpeas
Preheat the oven to 400°F. Toss chickpeas with olive oil, chili powder, paprika, garlic powder, and salt. Roast for about 15 minutes, then sprinkle Parmesan and continue baking until crispy.
Prepare the Breadcrumbs
Mix panko breadcrumbs with olive oil, garlic, and pine nuts on a sheet pan. Bake until golden and crunchy, about 10 minutes, stirring halfway through for even toasting.
Make the Dressing
Combine tahini, lemon juice, olive oil, Dijon mustard, Worcestershire sauce, garlic salt, pepper, and Parmesan in a food processor or jar. Blend until smooth and creamy.
Toss the Salad
Massage the kale with a small amount of the dressing to soften it slightly. Then add the remaining dressing, roasted chickpeas, and warm breadcrumbs. Toss to coat everything evenly.
Serve
Top with extra Parmesan if desired and serve immediately while the breadcrumbs and chickpeas are warm. This ensures the cheese melts slightly for a richer flavor.
Additional Tips for Making this Recipe Better
- I like to massage the kale first; it softens the leaves and reduces bitterness.
- Use warm breadcrumbs and chickpeas directly from the oven; it enhances the salad’s creaminess.
- I sometimes add a squeeze of fresh lemon at the end for extra brightness.
- Toast your pine nuts lightly before adding; it brings out more flavor.
- If I want a smoother dressing, I add a teaspoon of water to adjust consistency.
How to Serve Parmesan Tahini Kale Salad with Breadcrumbs and Crunchy Chickpeas
This salad is perfect on its own or as a side for roasted chicken or grilled fish. Serve in a wide bowl to showcase the colorful chickpeas and breadcrumbs. Garnish with extra Parmesan and a sprinkle of chili flakes for a visually appealing, restaurant-quality presentation.
Nutritional Information
Here’s a quick glance at the nutritional benefits per serving:
- Calories: ~350 kcal – a filling and hearty salad.
- Protein: 12 g – thanks to chickpeas and Parmesan.
- Carbohydrates: 28 g – mainly from chickpeas and breadcrumbs.
- Fat: 20 g – healthy fats from olive oil, tahini, and pine nuts.
Make Ahead and Storage
Refrigerating: Store in an airtight container for up to 2 days. Keep chickpeas and breadcrumbs separate to maintain crunch.
Freezing: Not recommended; kale can become watery and limp when thawed.
Reheating: Gently warm roasted chickpeas and breadcrumbs in the oven before adding to salad to refresh texture.
Why You’ll Love This Recipe?
This salad is a must-try for several reasons:
- The creamy tahini Parmesan dressing is rich yet healthy, making each bite satisfying.
- Crunchy chickpeas and garlicky breadcrumbs add incredible texture contrast.
- It’s versatile – perfect as a side or a main dish with protein added.
- Easy to customize with dietary swaps for dairy-free or nut-free options.
- Quick to prepare but feels indulgent and restaurant-quality, ideal for weeknight meals.