Mediterranean Parmesan Tahini Kale Salad with Breadcrumbs & Crunchy Chickpeas
Massaged kale tossed with a creamy tahini-lemon dressing, crispy chickpeas, toasted breadcrumbs, and Parmesan.
Crunchy, nutty, tangy, and fully Mediterranean — ideal for diet-conscious yet indulgent-feeling meals.
⏱ Time
Prep: 15 minutes
Cook: 20–25 minutes
Total: ~40 minutes
🥘 Ingredients
Salad Base
4 cups kale, tough stems removed and chopped
1 cup cooked chickpeas (or canned, rinsed & dried)
¼ cup plain breadcrumbs (whole-grain preferred)
2 tbsp olive oil (for roasting)
¼ cup grated Parmesan (optional for vegan, use nutritional yeast)
1 tbsp sesame seeds or sunflower seeds (optional)
Tahini Dressing
3 tbsp tahini
2 tbsp lemon juice
1 tbsp olive oil
1 garlic clove, minced
1–2 tbsp warm water (to thin)
Salt & black pepper to taste
🧑🍳 Instructions
1. Roast chickpeas & breadcrumbs
Preheat oven to 400°F (200°C).
Toss chickpeas with 1 tbsp olive oil, salt, and pepper.
Spread on baking sheet with breadcrumbs.
Roast 15–20 minutes, stirring halfway, until golden and crunchy.
2. Massage kale
Place chopped kale in a bowl.
Drizzle 1 tsp olive oil and a pinch of salt.
Massage 2–3 minutes until leaves soften and darken.
3. Make tahini dressing
Whisk tahini, lemon juice, olive oil, garlic, water, salt, and pepper until smooth.
4. Assemble salad
Toss massaged kale with roasted chickpeas, breadcrumbs, Parmesan, and seeds.
Drizzle dressing and toss until evenly coated.
5. Serve
Serve immediately for maximum crunch, or chill 10–15 minutes for flavors to meld.
🌿 Tips & Variations
Use roasted sweet potatoes or carrots for a sweet twist
Swap kale for spinach or mixed greens for softer texture
Make vegan by skipping Parmesan or using nutritional yeast
Add olives or sun-dried tomatoes for extra Mediterranean flair
🧮 Nutritional Information
Calories: ~320
Protein: 11 g
Carbs: 28 g
Fat: 18 g
Fiber: 8 g
Sodium: ~320 mg