About
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 (18x26-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.
