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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!
Absolute hit of a meal! A family favorite and will make it many times to come. There was plenty of dressing left over for the week, breadcrumbs (multiple celiac relatives in the house, so used GF ones without issue) were the surprise star of the salad, and the crunchy chickpeas were delish. I appreciate the effort and energy you put into all your recipes and social media, and the glimpse you give us of your life and family.
Hey Jenn,
Amazing!! Love to hear that you enjoyed this recipe, thank you so much for making it and your comment! xx
Definitely a delicious salad! I paired it with Parmesan encrusted chicken breasts. Chickpeas for us we’re a tad spicy so next time I’ll do a 1/2 tsp of each spice. Thanks again for sharing!
Hey Kathy,
Amazing!! Love to hear that you enjoyed this recipe, thank you so much for making it and your comment! xx
Made this for my husband and myself and we both absolutely loved it! He normally would not enjoy this mix of ingredients but they are put together in the most perfect, delicious way! Great recipe!
Hey Nicole,
Happy Tuesday!! Thanks so much for making this recipe and sharing your review, so glad it turned out well for you! xx
This was fantastic – the flavors and textures were excellent! It definitely can be made into two meals easily by saving the dressing and extra breadcrumbs in ball jars, and simply making another batch of chickpeas. (If I shared with you how many of your meals I’ve made and taken photos of since the beginning of Covid until now you would laugh.) I could wallpaper a room, and my family is very thankful for many delicious nights together!
Hey Diane,
Amazing!! Love to hear that you enjoyed this recipe, thank you so much for making it and your comment! Thanks for making so many recipes! xx
Great meal prep option! I made all the ingredients separately and have enjoyed them for lunches. Like previous posters, my breadcrumbs were incinerated, so make sure to watch them. Everything else is great!
Hey Maggie,
Amazing!! Love to hear that you enjoyed this recipe, thank you so much for making it and your comment! xx
Made this tonight and it was delicious! All of the components come together so deliciously! Only change I made was making fresh breadcrumbs from a sourdough loaf. Delicious!!!!
Hey Shereen,
Happy Monday!! I appreciate you giving this recipe a try and sharing your review, so glad to hear it turned out well! xT
My new favorite salad! I also roasted match stick carrots with the chickpeas to add a lil more color. Could see this being really good with wild rice.
Hey Hanna,
Happy Monday!! I appreciate you giving this recipe a try and sharing your review, so glad to hear it turned out well! xT
Awesome salad, but a warning to others… Careful toasting the bread crumbs! I set a timer for 10 min, but at 5 mins in they started smoking and every smoke detector in my house went off, and they were charred. Had to take the whole sheet out into the snow. Everyone’s oven is a little different, but start watching them earlier than I did!
Hey Liz,
Happy Monday!! I appreciate you giving this recipe a try and sharing your review, so glad to hear it turned out well! Sorry to hear about the bread crumbs! xT
Hi! How long does the dressing stay good in the fridge? I made the salmon Brussels last week and want to make the kale salad today! It’s been not quite a whole week but almost. I have it in a plastic container (didn’t have glass)
Hey Vera,
The dressing is good for 2 weeks in the fridge. Please let me know if you give this recipe a try, I hope you love it! xx
I found the chick peas still soft, yet starting to burn on the outside with this temp and time. Also the breadcrumbs burned (2nd batch) even at the shortest time. So pay close attention.
All in all, I found this to be more work than it was worth. However, I think I can find tahini a little bit blah so maybe this just wasn’t the recipe for me.
Hey Christine,
Thanks for giving this recipe a try and sharing you feedback, so sorry to hear it was not enjoyed! xx
Which cookbook is this recipe in?
Hey Debbie,
This recipe is just on the blog, sorry! Please let me know if you have any other questions, I hope you love this recipe! xx
SO delicious!! Thank you!!
Hey Nikki,
Happy Sunday!😃 Thanks so much for making this recipe and your comment, I am so glad it turned out well for you! xx
Best Caesar salad ever! Loved all of the flavors and textures. Will be making this regularly! I used romaine lettuce instead of kale.
Hey Anna Beth,
Perfect!! I love to hear that this recipe turned out well for you and thanks so much for making it! Have a great weekend:) xx
Not sure if this is a typo or correct… Step 3 says to add 1/2 parmesan cheese to kale. Step 5 also says after adding the dressing add 1/2 parmesan cheese to kale. Then after adding the avocado to add another handful of parmesan cheese. But the ingredients list does not seem to coincide. Are we not supposed to put parmesan into the dressing in the blender? And just put it on separately? Hope you can clarify! Thanks!
Hey Victoria,
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
Hi! Would it be possible to make the dressing without a blender? (I have a hand mixer if that would work haha?)
Hey Haley,
Do you have a food processor? I think that or a blender will work best for you! Please let me know if you give this recipe a try! xx