Parmesan Tahini Kale Salad with Breadcrumbs and Crunchy Chic

• 분량: 6 servings
• 총 시간: 35 minutes

재료

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

방향

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!Â

영양 정보

• 칼로리: 609 kcal