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Parmesan Tahini Kale Salad with Breadcrumbs and Crunchy Chickpeas Recipe
Ben Carraoli

Parmesan Tahini Kale Salad with Breadcrumbs and Crunchy Chickpeas Recipe

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 has quickly become one of my favorites.
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Total Time 40 minutes
Ingredients Method Notes

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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.