Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

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