A Kale Caesar salad with a creamy tahini dressing and spicy roasted chickpeas. This killer salad crushes January health goals in all the right spots, but is delicious and easy to make ahead. Thanks to Half Baked Harvest for this gem! https://www.halfbakedharvest.com/parmesan-tahini-kale-salad/
I like kale salads, but they need to have something extra to break down the tough greens and give flavor to what is sometimes a hard sell to kids. This recipe goes above and beyond in both ways – the dressing is simple to make, and keeps for days. The toppings take everything to a new level.
I typically prefer Lacinto, or Dino Kale to curly kale, and this recipe calls for both. I love the color of the red kale if you can find it. Lacinto tends to be easier to remove the ribs and slice, but curly kale brings a level of dimension and helps the dressing cling to the leaves.
I like to finish most salads and soups with shaved parmesan, and while it’s always ideal to freshly slice from a block of parm, this Costco brand has great consistency and keeps forever – I highly recommend having this on hand.
Tuscan Kale Salad with Tahini Parmesan Dressing and Spicy Chickpeas
Ingredients
Salad
- 1 14 oz. can of chickpeas, drained & patted dry
- 1/4 cup olive oil divided
- 1 tsp chili powder
- 1 tsp smoked paprika
- kosher salt and black pepper
- 1 1/2 cups panko breadcrumbs
- 1/4 cup pinenuts optional
- 2 cloves garlic smashed
- 1/2 cup grated parmesan
- 2 heads tuscan or curly kale
- 2 avocados sliced
Tahini Parmesan Dressing
- 1/2 cup olive oil
- 1/2 cup tahini
- 1/4 cup lemon juice
- 1 Tbsp dijon mustard
- 2 tsp Worcestershire sauce
- 2 cloves garlic grated
- kosher salt & black pepper
- 1/2 cup grated parmesan cheese
Instructions
- Preheat oven to 425° F.
- On a baking sheet, toss the rinsed and dried 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 7-10 minutes, until toasted.
- 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 cup water to thin the dressing. Taste and adjust the salt and pepper.
- 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!
Notes
