Parmesan Tahini Kale Salad with Breadcrumbs and Crunchy Chickpeas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A crunchy kale salad with roasted chickpeas, tahini dressing, parmesan, and avocado, finished with pine nuts and breadcrumb topping. Satisfying and flavorful as a light main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 can (14 ounce) chickpeas, drained, plus patted dry
- 1/4 cup extra virgin olive oil
- 1 teaspoon chipotle chili powder
- 1 teaspoon smoked paprika
- kosher salt and black pepper
- 1 1/2 cups Panko breadcrumbs
- 1/4 cup pinenuts ((optional))
- 2 cloves garlic, smashed
- 1/4 cup + 1/2 cup grated parmesan
- 2 heads curly kale, shredded
- 1-2 avocados, sliced
- 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
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 873mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 522mg
- Calcium
- 336mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 873MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.