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Parmesan Tahini Kale Salad with Breadcrumbs and Crunchy Chickpeas – not your average salad. Super green curly kale tossed generously with the creamiest tahini parmesan dressing then topped with a generous helping of garlicky breadcrumbs and extra crunchy, spicy chickpeas. It’s a simple salad, but one that will leave you craving it regularly. The secret lies in the dressing (it’s so special). And those crunchy chickpeas really seal the deal. Together they’ll make you say, yummmmy.
I was almost going to go through all of January without sharing a single salad. This is something crazy unusual for me. Most Januarys I load up on the salad recipes in an effort to share lighter recipes. This year has been a little different. I shared cozier, yet still very wholesome, healthy recipes. Lots of curries, big vegetable-filled bowls, and healthy banana bread too.
But today I have a salad – finally! And it might just be my favorite salad I’ve created. It’s inspired by a Caesar salad, but oh so much better.
I just love this recipe, and I know it’s going to be on repeat all year long. It’s the perfect salad to serve alongside your favorite family dinners or even to enjoy as dinner itself.
The idea came from a random video of tahini being poured over cauliflower. The tahini overtop of the roasted cauliflower looked incredible. Like so incredible.
You would think this would have inspired a cauliflower recipe. But for whatever random reason that’s not where my head went.
Instead, I went to kale salad, the most basic kale salad, but with so much tahini dressing, garlicky crumbs, and spicy, CRUNCHY chickpeas.
Three important elements. All simple. All so delicious.
Details
Chickpeas first. Toss them on a sheet pan with olive oil, chili powder, and paprika. I’ll sometimes add a pinch of onion and garlic powder too, then salt.
Bake these up until they’re crisp, then add Parmesan and bake until they’re very crunchy. This is key. The parmesan should become crunchy too.
During the same time, bake the Panko crumbs with olive oil, garlic, and pine nuts. Baking the crumbs instead of toasting them on the stove is so much simpler and mess-free. It’s also healthier since you’ll use less oil/butter.
While everything is baking, mix the dressing. Sometimes I use the food processor, sometimes just a jar, but either way, everything gets mixed until creamy.
Olive oil, tahini, lemon, dijon, Worcestershire, garlic salt, peppers, and parmesan. This dressing is very heavy on the tahini, which is the idea. It’s so addicting with the parmesan mixed in.
Toss the kale very well with the dressing. Then add more parmesan cheese, the warm breadcrumbs, and then the warm chickpeas.
Add everything in while still warm is kind of the secret. The warmth from the crumbs and beans melts the cheese and creates the butteriest, creamiest salad. It’s hard to explain, you just have to try it!
I debated calling this a Caesar because the dressing feels so similar, but honestly, this is better than any Caesar salad. Healthier too, so we can all appreciate that.
ENJOY, this really is a favorite!
Looking for other colorful salads? Here are some options:
Kale Bacon Salad with Maple Candied Walnuts
Grilled Lemon Herb Chicken Avocado Orzo Salad
Honey Mustard Pretzel Chicken and Avocado Bacon Salad
Lastly, if you make this Parmesan Tahini Kale Salad with Breadcrumbs and Crunchy Chickpeas, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Parmesan Tahini Kale Salad with Breadcrumbs and Crunchy Chickpeas
Servings: 6
Calories Per Serving: 609 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1 can (14 ounce) chickpeas, drained, plus patted dry
- 1/4 cup extra virgin olive oil
- 1 teaspoon chipotle chili powder
- 1 teaspoon smoked paprika
- kosher salt and black pepper
- 1 1/2 cups Panko breadcrumbs
- 1/4 cup pinenuts (optional)
- 2 cloves garlic, smashed
- 1/4 cup + 1/2 cup grated parmesan
- 2 heads curly kale, shredded
- 1-2 avocados, sliced
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
- 1-2 cloves garlic, grated
- 1/2 cup grated parmesan cheese
Instructions
- 1. Preheat oven to 425° F.2. On a baking sheet, toss the 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.3. 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 10 minutes, until toasted.3. Meanwhile, add the kale and 1/2 cup parmesan to a large salad bowl. 4. To make the dressing. Combine all ingredients in a blender and blend until smooth. Add 1/4 to 1/2 cup water to thin the dressing. Taste and adjust the salt. 5. 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!
This post was originally published on January 18, 2023
Absolutely delicious! Never disappoints! I could drink that dressing, it’s so good. 🙂
Thanks so much, Carole Anne! I am so glad you enjoyed this recipe, I appreciate you making it and your feedback!
This was delish! I wound up using about half the bread crumbs when I put it all together and added a tablespoon of honey to the dressing and I thought it balanced it really well. This was a very decadent salad and I’ll definitely make it again!
Hi Nikki,
Happy Sunday! Thanks so much for taking the time to comment, I am so glad to hear this recipe turned out nicely for you!
This was extremely bitter. If you like food like that its good, but my partner couldn’t eat it. This needed something sweet to balance it out. I added maple syrup to my dressing and it was great. Chickpeas were delicious too. But wont be making this again.
Hi Genevieve,
Thanks so much for trying this recipe and sharing your feedback. So sorry it turned out bitter for you, it could have just been the batch of kale! If you want to try again you could use another green to avoid that. I hope this helps!
This looks so delicious! I’ll try convincing my parents making it during Easter holiday.. I just wonder – the portion sizes, would it be mains or sides?
Hi Carolin,
I would say they are side portions:) Please let me know if you have any other questions! xx
I absolutely love this recipe as is, but I’m wondering if I could replace the kale with romaine lettuce, or if it will affect the balance, taste, or consistency? My family isn’t a fan of kale, and I want to make it more approachable for everyone! I’d love to hear if you think a different type of green would be an easy swap (and which you would recommend outside of kale).
Hey Victoria,
So glad you have been enjoying this recipe! Sure, romaine lettuce would be just fine for you to use:) Have a great week!
AMAZING! Huge hit with the friends! Chickpeas took a little longer to crisp up.
Hi Rachel,
Thanks so much for making this recipe! Love to hear it turned out well for you:) Have the best week! xxT
This was delicious!! But why did my dressing congeal?? Any tips? Thank you!
Hi Christin,
Love to hear this recipe was enjoyed, I appreciate you making it and your comment! Hmm, try add some cold water to your dressing next time. xT
The recipe calls to add 1/2 cup of parmesan cheese twice with the Kale. Is that a typo????
Hi Maureen,
So sorry, you do not have to add the 1/2 cup in step 5, but you could if you really love parmesan! Let me know if you give this recipe a try, I hope you love it! xT
Can’t wait to bring this to friends later. I made the dressing ahead. Should I let it sit out at room temp before mixing later today? Or refrigerate dressing until I mix?
Hey Rebecca,
You can leave the dressing at room temp for later today:) Thanks for giving this salad a try! Happy weekend! xT
Flavor is terrific! One issue I had was cooking the panko mixture- I started with 7 minutes , not 10, and they were charred black. Had to toss them and start over. I shut off the oven and baked for 3 minutes and they were golden, otherwise great recipe.
Thanks so much, Jeanne! Love to hear that this dish turned out well for you, I appreciate you making it! So sorry about the panko! xT