Tuscan Kale Salad with Tahini Parmesan Dressing and Spicy Chickpeas
A kale caesar salad with spicy chickpeas and parmesan
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
This recipe comes from Half Baked Harvest, and it's a family fave. The dressing keeps well, and makes a kale lover out of just about anyone! https://www.halfbakedharvest.com/parmesan-tahini-kale-salad/