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Parmesan Tahini Kale Salad with Breadcrumbs and Crunchy Chickpeas Recipe
Ash Tyrrell

Parmesan Tahini Kale Salad with Breadcrumbs and Crunchy Chickpeas Recipe

I have to tell you, making this Parmesan Tahini Kale Salad with Breadcrumbs and Crunchy Chickpeas completely changed my weeknight salad game. The first time I tossed together those warm, garlicky chickpeas with the creamy tahini-parmesan dressing, I knew I had stumbled on something special.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 can 15 oz chickpeas, drained and rinsed – ensures a crunchy, roasted texture
  • 2 tablespoons olive oil – helps the chickpeas roast perfectly
  • ½ teaspoon chili powder – adds a gentle kick
  • ½ teaspoon smoked paprika – deepens the flavor profile
  • Pinch of garlic powder – optional but I love the subtle garlic note
  • Salt to taste – enhances all the flavors
  • ½ cup Parmesan cheese finely grated – fresh grating is key for creamy melting
  • 2 cups Panko breadcrumbs – use light airy crumbs for maximum crunch
  • 1 tablespoon pine nuts – gives a nutty background crunch
  • 2 tablespoons olive oil – for toasting breadcrumbs
  • 1 large bunch kale chopped – avoid frozen, fresh kale holds up better
  • 3 tablespoons tahini – the base of the creamy dressing
  • 2 tablespoons olive oil – makes dressing smooth and rich
  • 1 tablespoon lemon juice – brightens the flavor
  • 1 teaspoon Dijon mustard – adds tang and depth
  • 1 teaspoon Worcestershire sauce – optional for a subtle umami punch
  • ½ teaspoon garlic salt – boosts the dressing flavor
  • Freshly ground black pepper to taste – balances the tangy tahini

Method
 

  1. Start by tossing rinsed chickpeas with olive oil, chili powder, paprika, garlic powder, and salt. Spread them evenly on a baking sheet. Bake until golden and crunchy, then sprinkle with Parmesan and bake briefly until the cheese is crisp and melty.
  2. Mix Panko breadcrumbs with olive oil, garlic, and pine nuts. Spread on a separate sheet pan and bake until golden. Baking keeps them crisp and mess-free, giving the salad a wonderful crunch without excess oil.
  3. Combine tahini, olive oil, lemon juice, Dijon mustard, Worcestershire sauce, garlic salt, pepper, and Parmesan in a food processor or jar. Blend until creamy and smooth. The dressing should be thick, nutty, and tangy—the star of the salad.
  4. Massage the chopped kale with a little dressing to soften the leaves. Then, toss with the remaining dressing to coat evenly. Add warm breadcrumbs and chickpeas while still hot to slightly melt the Parmesan, creating a buttery, cohesive salad.

Notes

  • I always toast the Parmesan lightly on the chickpeas for an extra crunch.
  • I like massaging the kale first; it makes the leaves softer and easier to eat.
  • I find adding the breadcrumbs and chickpeas while warm gives the salad that “restaurant-quality” feel.
  • I sometimes drizzle a little extra lemon juice over the top to brighten it just before serving.