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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!
Fantastic salad made into a bowl for a meal! I added chopped chicken and a scoop of Quinoa. So delicious with or without the added protein. The flavor of the dressing and yummy garbanzo beans are such flavorful components. Thank you as always 🙂
Hi Kym,
Happy Friday!!🥑🍑 I love to hear that this recipe was a hit, thanks a lot for making it and sharing your review! xT
Hello! I want to make this ahead for Mother’s Day lunch. Would you serve any protein with it? Also, can I make the chickpeas ahead or do you suggest serving them when they’re hot and toasty?
Hi Stephanie,
Sure, you could prep the salad ahead of time, but I would wait to add the chickpeas while they are hot. Chicken would be great here! Please let me know if you have any other questions! xT
I’ve made this 4 times now – making it again today! Love this salad
Hey Laura,
Happy Monday!! So glad to hear that this recipe turned out well for you, thanks for making it:) xT
I LOVE this salad and am making it on repeat!! What kind of chicken recipe of yours would go well with this?
Hey Carynn,
Amazing!! I am thrilled to hear that this recipe was tasty for you, thanks a lot for giving it a try! This chicken would be great!
https://www.halfbakedharvest.com/lemon-herb-chicken-avocado-orzo-salad/
🥑🥝 xT
The best salad of my life.
Hey Adele,
Happy Wednesday!! 🌞 Love to hear that this recipe turned out well for you, thanks so much for making it! xT
Do you need to massage the kale or just toss it with the dressing?
Hey Patty,
I just toss it in with the dressing:) Let me know if you give this recipe a try, I hope you love it! xx
Wow! Just made this for dinner, it was amazing! Definitely going to be on repeat. This is maybe my favourite recipe from HBH! Thanks for coming up with another great one!!
Hey Christine,
Fantastic!! Thanks a bunch for giving this recipe a try, I love to hear that it turned out well for you! xx
This was fantastic!
We loved the spin you added with the crunchy chickpeas & garlic breadcrumbs they added so much flavor & the dressing was incredible too!
I am literally in awe how you come up with so many unique ways to switch up your recipes.
Thank you for another great meal idea!
Hi Lori,
Wonderful!! Thanks so much for making this recipe and sharing your feedback, so glad to hear that it was a hit! xx
LOVE, LOVE, LOVE!!
I initially made this as a side with a skirt steak, and although I love avocado, I had 1/2 of one for breakfast so decided to swap it out with crispy air fried (essentially roasted) artichokes that I just sprinkled with some salt, pepper, and garlic powder and coated in a little avocado oil so leaves would crisp up, and it was absoultely delicious. As I still had half a bottle of the dressing, a huge bag of kale, chickpeas and breadcrumbs leftover, I decided to make dinner out of it. I re-crisped up the chickpeas and breadcrumb mixture in my air oven, topped the salad with some spicy seasoned shrimp (as I love everything with a kick!), and this time I added the avocado and also kalamata/black olives. No matter how you make this salad, you can’t go wrong. Thanks so much for the recipe, Tieghan!
Hey Jessica,
Wonderful!! I appreciate you making this recipe, I’m so glad it turned out well for you! Have a great weekend:)
This salad is easy to make and ABSOLUTELY delicious. My sister said it was “phenomenally good.”
Thanks so much Maggie! I love to hear that this salad was a hit, thanks so much for making it! xx
This salad is incredible! I have made a ton of your recipes and this is one of the best!
Hi Desiree,
Happy Wednesday!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was tasty! xx
This was incredible!! I love everything about it!!!
Thank you!
Hey Holly,
Happy Monday!!🌞 Thanks so much for making this recipe and sharing your review, I love to hear that it turned out well for you! xx
If you’re making ahead, can you mix the dressing in? Or would you wait to dress before each time eating it?
Hi Claire,
I would keep the dressing on the side:) Please let me know if you have any other questions, I hope you love this recipe! xx
I loved it! Fun to make. A great accompaniment to seared Tuna. (BTW, I had some chili, sesame oil, paprika, & butter left over from making the Turkish Egg & Quinoa Breakfast Bowls that I drizzled over Seared Tuna with sesame seeds before serving that worked out well. **Keep an eye on the breadcrumb/pine nut. In my oven, ten min. was way too long.
Hey Kym,
Amazing!! So glad to hear that this recipe was enjoyed, thanks for making it!! Have a great weekend! xx
Eeeee! You were featured in The Good Trade email newsletter this morning! I immediately recognized this as your recipe by the picture. Love your styling, plus this looks delicious.
Awe thanks so much for sharing Rachel, that’s so cool!! Happy Friday! xx