Some salads deserve a spot on the super-salad highlight list and Tahini Kale Salad is definitely highlight-worthy! With one bite, you will quickly know why; a fabulously seasoned, toasted breadcrumb mixture and toasted chickpeas tossed with curly kale and a divine creamy tahini dressing, with a ton of sharp parmesan to boot! Used as a side or as a main dinner entrée, Tahini Kale Salad is an exquisite addition to your salad arsenal!
Ingredients
For the salad:
- 1 (14-ounce) can chickpeas, drained, patted dry
- 4 tablespoons extra-virgin olive oil, divided
- 1 teaspoon chipotle chili powder
- 1 teaspoon smoked paprika
- kosher salt, to taste
- black pepper, to taste
- 3/4 cup parmesan cheese, grated, divided
- 1 1/2 cups panko breadcrumbs
- 1/4 cup pinenuts, optional
- 2 cloves garlic, smashed
- 2 heads curly kale, shredded
For the parmesan-tahini dressing:
- 1/2 cup extra-virgin olive oil
- 1/2 cup tahini
- 1/4 cup lemon juice
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 clove garlic, grated
- 1/4 cup water
- salt, to taste
- 1/2 cup parmesan cheese, grated
For serving:
- panko breadcrumbs, to taste
- parmesan, to taste, grated
- 1 avocado, sliced, for serving
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –Line two (18×26-inch) baking sheets with parchment paper.
Step 3 –In a medium bowl, add the chickpeas, 2 tablespoons of the olive oil, the chili powder, the paprika, the salt, and the black pepper and toss well to coat.
Step 4 –Transfer the chickpea mixture from the bowl to one of the prepared baking sheets.
Step 5 –Bake the chickpeas until they are hot and start to toast, about 15 minutes.
Step 6 –Transfer the chickpea mixture from the oven to a wire rack.
Step 7 –Add 1/4 cup of the parmesan cheese to the chickpea mixture and toss to coat.
Step 8 –Bake the chickpea mixture until extra crisp, about 5-10 minutes.
Step 9 –In a separate medium bowl, add 1 1/2 cups of the panko breadcrumbs, the pine nuts, 2 cloves of the smashed garlic, and 2 tablespoons of the olive oil and toss to combine.
Step 10 –Transfer the panko mixture to the remaining prepared baking sheet and bake until toasted, about 10 minutes.
Step 11 –In a large serving bowl, add the kale and 1/2 cup of the parmesan cheese.
Step 12 –In the container of a blender, add the remaining olive oil, the tahini, the lemon juice, the Dijon mustard, the Worcestershire sauce, and the remaining grated garlic and process until smooth.
Step 13 –Add the water to the dressing mixture and process to thin the dressing. You may not need to use all of the water.
Step 14 –Taste the dressing mixture for seasoning and add the salt as needed.
Step 15 –Add the dressing mixture and 1/2 cup of the parmesan cheese to the kale mixture and toss well, making sure to massage the dressing into the kale.
Step 16 –Add the remaining panko breadcrumbs, the remaining parmesan cheese, the sliced avocados, and the toasted chickpeas to the top of the salad mixture.
Step 17 –Serve.
