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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!
This yummy salad is bursting with flavor! The combination of the savory chickpeas with the creamy, cheesy dressing (but not too cheesy) with the crunchy panko mixture all comes together into the most delicious meal! I made this for myself, so I have all of the various components ready to put together for dinner for the next couple of nights – so wonderful; I love leftovers! I will be making this again, often!!!
Hey Judy,
Wonderful!! I am delighted to hear that this recipe turned out well for you, thanks so much for making it! xx
This salad was amazing! My whole family was crazy about it, and none of them are kale fans. The crunch from the chickpeas and the little pine nuts — just so good! The dressing is delicious. The only change I made was to add about a tsp of anchovy paste to give it that extra Caesar oomph, but I tasted it without and it was still really good. Thanks for another beautiful recipe!
Hey Kelly,
Perfect!! Thanks so much for making this recipe, I love to hear that it turned out well for you! xT
This salad was so incredibly delicious! Hearty, flavorful, great textures–excellent! Loved the pine nuts with the bread crumbs – toasty and buttery! Thanks for the great recipe Tieghan!
Thanks so much Selena!! I love to hear that this recipe turned out well for you, thanks for trying it! xT
This was hands down the best salad I have had in YEARS!!! Dumb question, how long will the dressing last! Just me in my house…and I have a ton left over.
Hey Erica,
So glad to hear that you enjoyed this recipe!! The salad dressing is good for 2 weeks in the fridge. Please let me know if you have any other questions! xx
This is a really nice, hearty salad. I’m not a huge chickpea person, but roasting them with parm made a huge difference (go figure!!) I added a drizzle of honey and some chopped apples at the end to add a touch of sweetness. Like another commenter, I have never found a tahini that didn’t taste bitter to me. If anyone has suggestions, please share!
Hey Elizabeth,
Amazing!! Thanks so much for giving this recipe a try and sharing what worked well for you! So glad to hear it was enjoyed! xx
This Parmesan Tahini Kale Salad with Breadcrumbs and Crunchy Chickpeas recipe is a flavorful and nutritious meal that is sure to please! The combination of tahini and Parmesan cheese adds a creamy richness, while the breadcrumbs and crunchy chickpeas provide a nice crunchy texture. Loved your recipe!!
– Jack from andrew@skilletguy.com
Hey Jack,
Perfect!! Thanks so much for making this recipe, I love to hear that it turned out well for you! xT
So so so delicious!!! Even my 5 year old loves it!
Hey Molly,
Perfect!! I am delighted to hear that this recipe turned out well for you and thanks so much for trying it out! xx
Absolutely delicious and easy to make
Hey Annchris,
Perfect!! I am delighted to hear that this recipe turned out well for you and thanks so much for trying it out! xx
Delicious! I had arugula on hand so substituted that for the kale/ still yummy!
Hey Joyce,
Happy Monday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xT
So yummy! I had no idea that I was missing out on crispy chickpeas in a salad, now I love them! Thanks for another great recipe, Tieghan!
Thanks so much!! Love to hear that this recipe was enjoyed and thanks for making it! xx
This is better than Caesar salad. So good! I’m not a fan of kale and I’m a huge fan of this salad/
Hey Sandra,
Happy Monday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xT
Amazing and tasty! Brought to friends for dinner 2 nights ago, and have been making fresh again using left over add ons and dressing for the last 2 nights! My husband loves it, me too. Thank you for your recipes. I have all 3 of your books, my family makes sure I have your most recent book!
Hey Jill,
Happy Monday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Thanks for your kind message and trying so many recipes! xT
Made for friends and everyone loved! Pretty quick and easy but much nicer than most salads!!! Liked it so much making tonight for another group of friends Delish.
I ended up baking the chickpeas longer to get them crispy like your video. I used shredded versus grated parm with the chick peas and wondered if that made a difference. Would love to know if you think better with grated.
This one is a crowd pleaser.
Hey Hilery,
Happy Sunday!! Thanks so much for giving this recipe a try and your comment, so glad to hear it was enjoyed! I think shredded or grated is just fine for this recipe! xT
I would love to bring some of this salad to work for lunch tomorrow. Can I do all my prep work today (make the chickpeas, dressing etc) and assemble right before? If so, what’s the best way to store the chickpeas and breadcrumbs until then?
Hey Teresa,
Totally! Just keep everything in an airtight container:) Please let me know if you have any other questions! xT
Would you please share your favorite brand of tahini? I have tried several and they are very different. Some are super bitter. I know you shared a link to Thrive Market but I can’t get out of their sign up for a membership loop to see what ones you linked.
Thank you
Hey Patti,
It’s just the Thrive Market brand tahini that I use:) Please let me know if you have any other questions, I hope you love this recipe! xx
Patti – FWIW I use Ziyad Tahini for recipes that call for tahini (https://www.ziyad.com/brands/ziyad). It’s definitely what I’ll be using when I make this! I use their chickpeas a lot too.
I made this last night for a ladies night and it was delicious. I ate the leftovers for lunch today. I used packaged falafel seasoned chickpeas to save a step and I loved the dressing. I did use more lemon juice and thinned with water. For me the temperature and time was off for toasting the pine nuts/garlic/panko. After 5 minutes it was very brown so I mixed them and turned the oven down but ended up taking them out a couple minutes later. I would definitely make this again! Thank you for the recipe 😋
Hey Jennifer,
Awesome!! So glad to hear that this recipe was enjoyed and thanks so much for making it! Thanks for sharing what worked well for you! Have a great weekend:)
Made this, this evening with no modifications apart from adding roasted chicken to the mix and it was delicious even my husband and daughter who hate chickpeas and kale loved this salad !
Hey Norma,
Perfect!! I am delighted to hear that this recipe turned out well for you and thanks so much for trying it out! xx