Crunchy Chickpea, Parmesan and Tahini Kale Salad Recipe

It is a simple yet game changing salad that gives balanced layers of flavour and texture all brought together with the blissful taste.

Serves: 4-6
Time: 40 minutes
Recipe by: Thando Manyoni


• 1 can chickpeas, drained
• ½ cup African Gold extra virgin olive oil
• 1 tsp chilli powder
• 2 tsp Spanish smoked paprika
• 1 ½ cup panko breadcrumbs
• ½ cup cashew nuts, toasted
• 2 garlic cloves, minced
• ½ cup grated parmesan
• 1 bunch of kale
• 2 avocados, sliced

• Parmesan Tahini Dressing:
• ½ African Gold Extra Virgin Olive Oil
• ¼ cup tahini
• ¼ cup lemon juice
• 1 tbsp Dijon mustard
• 1 garlic clove, minced
• ½ cup grated parmesan

How To Make Crunchy Chickpea, Parmesan and Tahini Kale Salad 

1. Preheat the oven to 200C
2. To a medium bowl, add the chickpeas, two tablespoons of olive oil, chilli powder, paprika and season with salt and pepper. Toss well to evenly coat and then transfer onto a baking sheet and bake for 15 minutes. Remove from the oven, add half the parmesan and toss. Bake for a further 5-10 minutes or until crispy.
3. In the meantime, on a separate baking sheet, toss the breadcrumbs, cashew nuts and garlic with 2-4 tablespoons of olive oil. Season with salt and pepper and bake until toasted or for 10 minutes.
4. Meanwhile, add the kale to a salad bowl, drizzle 2-3 tablespoons of olive oil and salt over the kale. Massage with your hands for 3-4 minutes until tender and soft.
5. Make the dressing by combining all the ingredients in a blender and blending until smooth.
6. Add the remaining parmesan to the kale and toss well.
7. Top the salad with the crispy chickpeas, toasted breadcrumb mixture and finish off with the sliced avocado. Drizzle over the dressing and enjoy.

Chefs Tip: When you massage kale before mixing it in a salad, you are breaking it down so that it us easier to eat and digest. 

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