Crunchy Kale Salad with Lemon Tahini Dressing
Ingredients
Crunchy Kale Salad with Lemon Tahini Dressing
Ingredients:
¼ cup Pinehurst Olive Oil Co. Olive Lemon Oil
1 can chickpeas (15 oz.)
1 tsp chipotle chili powder
1 tsp paprika
1 ½ cups panko breadcrumbs
¼ c pine nuts
¾ c grated parmesan cheese
2 heads of kale salad
1 cup shredded carrots
1 cup shredded purple cabbage
Salt & Pepper to taste
Lemon Tahini Dressing:
½ cup Pinehurst Olive Oil Co. Lemon Olive Oil
½ cup tahini
¼ cup lemon juice
1 T dijon mustard
2 tsp Pinehurst Olive Oil Co. Neapolitan Balsamic Vinegar
½ cup grated parmesan
Instructions
1. Preheat oven to 425° F.
2. On a baking sheet, toss the chickpeas, 2 tablespoons lemon olive oil, chili powder, paprika, and a pinch each of salt and pepper. Toss well to evenly coat. Bake for 10 minutes. Add 1/4 cup parmesan, toss and bake 5-10 minutes, until extra crisp.
3. On a separate baking sheet, toss the breadcrumbs and pine nuts with 2 tablespoons of Lemon olive oil. Bake 5 minutes, until toasted. Make sure to watch them so they do not burn.
4. Then, make the Lemon Tahini salad 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 if needed.
5. Assemble the salad by adding the kale and 1/2 cup parmesan to a large salad bowl. Massage together. Add shredded carrots and cabbage. Then, add chickpeas, toasted pine nuts and panko breadcrumbs. Toss with the Lemon Tahini dressing.
**Adapted from Harvest Baked Recipes