Parmesan Tahini Kale Salad with Breadcrumbs and Crunchy Chickpeas
This hearty kale salad is full of Mediterranean goodness — a creamy Parmesan-tahini dressing coats finely chopped kale, while crispy roasted chickpeas and golden breadcrumbs add irresistible crunch. It’s a perfect balance of rich, tangy, and nutty flavors, ideal as a light lunch or side dish.
⏱️ Time
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Ingredients
For the Salad:
5 cups kale, stems removed and finely chopped
½ ripe avocado (optional, for creaminess)
¼ cup grated Parmesan cheese
Salt and pepper, to taste
For the Crunchy Chickpeas:
1 can (400g) chickpeas, drained, rinsed, and dried
1 tbsp olive oil
½ tsp smoked paprika
¼ tsp garlic powder
Salt, to taste
For the Toasted Breadcrumbs:
½ cup panko breadcrumbs (or homemade)
1 tbsp olive oil
1 tbsp grated Parmesan cheese
For the Parmesan Tahini Dressing:
3 tbsp tahini
2 tbsp lemon juice
2 tbsp olive oil
2 tbsp water (to thin, as needed)
1 small garlic clove, minced
2 tbsp grated Parmesan cheese
Salt and black pepper, to taste
Instructions
1. Make the Crunchy Chickpeas
1. Preheat oven to 200°C (400°F).
2. Toss chickpeas with olive oil, smoked paprika, garlic powder, and salt.
3. Spread on a baking sheet and roast for 20–25 minutes, shaking halfway, until golden and crispy.
(Air fryer option: Air fry at 190°C (375°F) for 15–17 minutes.)
2. Toast the Breadcrumbs
1. In a small skillet, heat olive oil over medium heat.
2. Add breadcrumbs and cook, stirring, until golden brown (about 3 minutes).
3. Stir in Parmesan and set aside to cool.
3. Make the Dressing
In a bowl, whisk together tahini, lemon juice, olive oil, water, garlic, Parmesan, salt, and pepper until smooth and creamy. Add more water if needed to reach a pourable consistency.
4. Assemble the Salad
1. Place chopped kale in a large bowl.
2. Add a drizzle of dressing and massage the kale with your hands for 1–2 minutes until tender.
3. Toss with avocado (if using), extra dressing, and Parmesan.
4. Top with crispy chickpeas and toasted breadcrumbs before serving.
Serving Suggestion
Serve as a main salad with grilled chicken or salmon, or as a side for pasta, roasted vegetables, or grain bowls.
Notes & Tips
Massage the kale well — it softens the leaves and improves flavor.
Use baby kale for a milder, more tender version.
The dressing keeps for up to 4 days in the fridge — whisk before using.
frequently asked questions FAQ
Q: Can I make it dairy-free?
Yes, just skip the Parmesan or use nutritional yeast for a similar cheesy flavor.
Q: How can I make the chickpeas even crispier?
Pat them very dry before roasting and don’t overcrowd the baking tray.
Nutritional Information
Calories: ~420 kcal
Protein: 14g
Fat: 28g
Carbohydrates: 30g
Fiber: 7g