Parmesan Tahini Kale Salad

Fresh, vibrant, and full of flavour, this Parmesan Tahini Kale Salad is the perfect dish for the start of summer. Crisp kale, creamy parmesan tahini dressing, crunchy chickpeas, and golden garlicky breadcrumbs come together in a salad that feels both wholesome and satisfying. Whether enjoyed as a light lunch, a BBQ side, or an easy warm-weather dinner, this recipe is a delicious way to enjoy seasonal greens with a fresh summer twist.

Ingredients

• 1 can (14 ounce) chickpeas, drained, plus patted dry
• 1/4 cup extra virgin olive oil
• 1 teaspoon chipotle chilli powder
• 1 teaspoon smoked paprika
• Kosher salt and black pepper
• 1 1/2 cups Panko breadcrumbs
• 1/4 cup pine nuts (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 degrees Fahrenheit.
2. On a baking sheet, toss the chickpeas, 2 tablespoons olive oil, chilli 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 for 10 minutes, until toasted.
4. Meanwhile, add the kale and 1/2 cup parmesan to a large salad bowl.
5. To make the dressing, combine all ingredients in a blender and blend until smooth. Add 1/4 to 1/2 cup of water to thin the dressing. Taste and adjust the salt.
6. 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!

Recipe courtesy of Half Baked Harvest