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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!
Made this recently…oh my… it was tasty . I used what I had in the fridge…a mixture of kale and baby spinach. The dressing is so awesome and once again…always a hit…Half Baked Delicious! Thanks
Hey Bev,
Fantastic!!🌺 I love to hear that this recipe turned out well for you and thanks so much for making it! xT
This recipe is incredible. Every component of the recipe is important and help combine to make this a true show stopping dish. I will say I used Italian/Lacinato kale since it’s thicker and holds up better so that I can still toss and enjoy this salad 4 days after making it. The dressing keeps beautifully for up to almost a week, as do the crispy chickpeas and bread crumbs. I’m so happy to have found this recipe – thank you for sharing it! I will be making this for my family for years to come.
Hey there,
Fantastic!!🌺 I love to hear that this recipe turned out well for you and thanks so much for making it! xT
Best salad ever!
Hey Lisa,
Happy Sunday!!🌸 Thanks so much for making this recipe and sharing your review, I love to hear that it was a winner! xT
I saw this recipe on your stories the other day and took a screen shot of the chickpea directions. These chickpeas are soooo good!! 🔥 Couldn’t stop snacking on them. Thank you for this!
Hey Casey,
Happy Valentine’s Day! 💌 I appreciate you giving this recipe a try and sharing your feedback, so glad to hear it was tasty! xT
I never leave reviews, but this might be my favorite salad recipe ever! Delicious and hearty. Great for Winter. The breadcrumbs with pine nuts give it great flavor and texture against the creamy dressing. My family devoured it! Try it. Just so good!
Tiguan—This was supposed to be five stars…not sure how to correct. This salad is definitely five stars plus!
No worries, thanks again Alison!!
Hey Alison,
Happy Monday!! 💘 Thanks so much for making this recipe, I love to hear that it turned out well for you! xx
I loved this salad but I am here to say that I accidentally skipped the step where you toss the chickpeas with the parmesan and roast them a little bit longer. But it was still really good. I only used about half the cheese, overall, too (just my personal preference) and was very happy with it. Thanks for all your great recipes!
Hey Bentley,
Happy Wednesday!! Thanks so much for making this recipe and sharing your feedback, so glad to hear it was tasty! xx
We loved this salad! Initially I was going to make it as a side, but we ended up eating it for dinner with some crusty bread. My kids don’t eat meat so I really appreciate all your amazing vegetarian meals.
Hey Mandi,
Happy Wednesday!! Thanks so much for making this recipe and sharing your feedback, so glad to hear it was tasty! xx
Creamy, delicious dressing! The toppings were perfect. My new favorite salad!
Hey Valerie,
Happy Wednesday!! Thanks so much for making this recipe and sharing your feedback, so glad to hear it was tasty! xx
Any ideas what I could possibly sub for Worcestershire sauce? I don’t have any around, and I don’t use it ever so I’d like to not buy it for 2 teaspoons, but I will if you think it’s impossible to replicate.
Hey Leah,
You could use soy sauce! Let me know if you give this recipe a try, I hope it’s delish! xT
I love this recipe so much I made it twice last week and then again this week. I’ve been taking it to work for lunch and I feel like I keep thinking about it until it’s time to eat!
Hey Jennifer,
Happy Monday!! I appreciate you making this recipe and sharing your feedback, so glad it turned out well for you:)
Just made this for my mom and me. We both loved it and are super excited for leftovers tomorrow!
Hey Sarah,
Happy Friday!😁 Thanks so much for making this recipe, I am so glad to hear it turned out well for you! xx
Just made this and it was delish! I did burn my breadcrumbs the first time around as well so I changed the temp to 400 and only put them in for a few minutes and they were perfect!
Hey Krista,
Happy Friday!😁 Thanks so much for making this recipe, I am so glad to hear it turned out well for you! xx
So I’ll start off by saying that I truly did love this recipe and will absolutely be making again! As someone that does not really like tahini, I adored the dressing (though did add more water to get it a little more runny). Also added some chicken that needed to be used up. However! In what world do these breadcrumbs need to be in for 10 minutes! I’m not sure if it’s a typo with the time or the oven temp, but mine were BEYOND incinerated – to the point where I had to throw out my entire sheet pan (and my expensive pine nuts). Smoke alarm went off, windows had to be opened in the Chicago below zero temps, very fragrant candle had to be lit. My eyes were burning and watery while trying to deal with the breadcrumbs from hell. It’s like an hour later and my eyes are still burning from all the smoke/maybe the garlic being so burnt? They definitely do not need 10 minutes – MAYBE 5 minutes. Do not take your eyes off them!
Hi Monique,
Thanks so much for giving this recipe a try and sharing your feedback! I love to hear that most of it turned out well for you. So sorry about the breadcrumbs! xx
I am a salad fanatic and I’m always looking for new and interesting salad recipes. I just made this today and I am blown away! This may rank up there as my favorite salad of all time! I love the caesar salad undertones and the various textures and flavors are next level. Thank you for this amazing recipe!
Hey Jen,
Happy Wednesday!! Thanks a bunch for making this recipe and sharing your comment, I love to hear that it turned out well for you! xx
Made this for dinner last night. It ‘s such a hearty salad, we didn’t eat much else besides the salad (which was totally fine). It’s delicious. It did take about twice as long for me to cook the chick peas. Could be my oven- idk. At any rate, loved it. Since its just me and my husband, I didn’t mix the entire salad- just enough for two bowls. So we’ll be having the salad again later this week.
Hey Susan,
Happy Wednesday!! Thanks a bunch for making this recipe and sharing your comment, I love to hear that it turned out well for you! xx