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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.
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!
I’m making this now and it’s looking and tasting GREAT so far. All the components are absolutely delicious, and I will assemble the salad soon. Steps 3 and 5 say add “1/2 cup parmesan” is that correct? I suspect a half cup is a total amount of added parm, not a full cup to the salad. Otherwise the quantity in the ingredient list might need to be adapted? Thanks for clarification. Dressing is terrific!
Hi Jane,
Thanks for giving this recipe a try! You are sprinkling 1/2 cup over the salad in step 3 and then mixing the other 1/2 cup in with the dressing in step 5. Please let me know if you have any other questions! xT
Fantastic recipe, thank you! Great way to get a lot of kale in a dinner and make it fun and delicious. My wife adored this one, I’ll be making it again soon
Hey Nick,
Amazing!! Thanks so much for making this salad and sharing your feedback, so glad to hear it was a hit! xT
So So So Yummy! Satisfying and filling without making you feel stuffed. The layers of flavors are the best and signature HBH style. I agree with other reviewers the dressing may need thinning. In my opinion the toasted breadcrumb mixture sets this salad apart (I used panko). Although multiple steps in the prep it is totally worth it. The best part is how different this dish is – so great to change it up 🙂
Hey Katie,
Happy Friday!!⛄️❄️ I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xT
Love this recipe! Dressing is delicious. Used slivered almonds instead of pine nuts.
Thanks so much Pipe!! Love to hear that this salad was a hit and great idea to use the slivered almonds! xT
First of all, overall this was delicious. Loved the tahini dressing! It will be a staple in my house. It is thick so I may add more lemon juice and some more warm water. I also loved the bread crumbs instead of croutons. The only issue I had was with the Chic Peas. I roasted them for the first 15 minutes. I removed them from the oven to toss with the Parmesan cheese. I used fresh grated parmesan from the deli area. The cheese immediately started to melt and then clumped when I put it back in the oven. What kind of parmesan cheese did you use? Maybe it needed more than 10 extra minutes?
Hey Mary,
Happy Friday!!⛄️❄️ I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! I always grate my cheese, next time you could just sprinkle the cheese over the chickpeas and not toss them so the cheese doesn’t clump. I hope this helps! xT
Can you replace the kale with a different lettuce? Not a fan of kale. What would you recommend?
Same – I would like I know when thE best substitute for kale would be as well
Hi Sarah,
It’s salad, so it’s really up to…spring mix would work but so would chopped romaine or baby spinach! Let me know if you have any other questions! xx
Hi Cathy,
Sure, you could just use a spring mix:) Please let me know if you have any other questions! xx
This was 10 out of 10!!! I brought to a family dinner and everyone loved it and I was asked for recipe several times. The dressing was so creamy and the texture of panko and pine nuts and also the chickpeas made this top in my book!! Thank you for sharing this and will go in as my favorite salad recipe.
Thanks so much Joanie!! So glad to hear everyone enjoyed this salad and thanks a lot for making it! xx
Made this salad tonight – such an odd combination of ingredients but something told me it would be amazing… and is absolutely was beyond one of the creamiest most delicious recipes. HIGHLY recommend!!!!
Hey Emily,
Thanks so much for giving this salad a try, I am so glad to hear it was enjoyed! xT
Super rich! I love all the ingredients, but how can we tone it down a few notches? Love the chick peas a lot!!
The tahini dressing needs some work. Even when adding water it’s way to thick. I follow you and always love your style, but two recipes I have tried so far are way to rich. Tell me how to make this lighter and still delicious?
Hi Rhonda,
Thanks for giving this recipe a try. Tahini is pretty light in my opinion, much lighter than a mayo or cream based dressing, but I would just use another dressing that you enjoy here:) Please let me know if you have any other questions! xx
This was amazing! It had such good texture and crunch. I prepared my chickpeas and panko this morning let them cool and then put in a ziplock to use tonight. I also added a little sliced shallot, because we love shallots in our salads. Thanks for the great recipe, a keeper for sure!
Hey Margaret,
Happy Thursday! So glad to hear that you enjoyed this recipe and thanks so much for making it! xT
I just made tahini on Sunday, and this looks super tasty, so I’ll def be trying this!
Awesome!! I hope you love the recipe Jenn!! xx
A bit confused about the quarter cup plus half cup of Parmesan. Can you clarify? Thank you. I’m looking forward to trying
I agree! Maybe in the recipe you could clarify how much parm goes in the dressing vs on the chickpeas vs on the salad. Thank you!
Hi Allison,
1/4 cup of parmesan is used in step 2 for the chickpeas, 1/2 cup of parmesan is used in step 3 for the salad, and 1/2 cup of parmesan is used in step 5 for the dressing. Please let me know if you need any further help!! xx
Made this last night and it’s delicious! Shouldn’t the recipe ingredients say 1/4 cup plus 1 cup parmesan, since you use 1/4 cup with the chickpeas, 1/2 cup in the dressing and 1/2 cup in the salad?
Hey Joyce,
Happy Friday!!⛄️❄️ I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! The dressing already lists 1/2 cup of parmesan:) xT
Thank you. Can’t wait to make this next week.
Hi Carol,
You are going to use 1/4 cup of parmesan in step 2 and then 1/2 cup of parmesan in step 3. Please let me know if you have any other questions! xT
p.s. With my growing 16yo son at the table, I’ll add some roasted chicken to this salad. I think it’ll be fabulous!
Perfect!! I hope everyone loves this salad!! xT
Tieghan, I have a burning desire to make this, but–alas!–no tahini in my pantry. Is there a suitable substitute? Can’t wait to try this! It looks marvelous.
Hey Amy,
You could do mayo or peanut butter in place of the tahini. Let me know if you give this recipe a try, I hope you love it! xx
You can make your own tahini. Toast 1 cup of sesame seeds in a dry saucepan till lightly colored (not brown) set aside on a plate to cool completely. Add sesame seeds to food processor &process until crumbly paste, add 3 tablespoon of neutral oil (grapeseed or vegetable). Process 2-3 minutes, stop to scrape down sides and bottom of processor. Check consistancy, should be pourable, smooth not gritty. You may need to process another minute or add 1 tablespoon of oil and process, taste and if needed add pinch of salt process about 5-10 seconds. Voila, homemade Tahini. Store in fridge about a month.
Do they have all these ingredients at your local supermarket?
Hi Jennifer,
Yes, Whole Foods typically carries most of what I’m looking for and same with City Market. Anything that I can’t find I just order online:) Please let me know if you have any other questions! xx