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Parmesan Tahini Kale Salad with Breadcrumbs and Crunchy Chickpeas
Serves 6
15 mins prep
20 mins cook
35 mins total
A simple salad, but one that will leave you craving it weekly!
Parmesan Tahini Dressing
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!