Kale and Chickpea Salad with Crispy Crumbs
Fresh, tangy and loaded with textures, this Kale and Chickpea Salad is easy to make and absolutely scrumptious. Tender, massaged kale, zesty pepperoncini peppers, buttery pine nuts and hearty chickpeas are tossed in a garlicky, lemony parmesan dressing and finished with golden crispy panko crumbs for and irresistible crunch. Perfect as a side dish or vegetarian main.
Ingredients
For the salad:
- 1 bunch kale sliced into ribbons
- 1 can chickpeas drained and rinsed
- 1/2 cup pepperoncini peppers sliced
- 1/4 cup pine nuts toasted
For the dressing:
- 1/4 cup olive oil divided
- 1/2 lemon zest and juice
- 1 garlic clove minced
- 1 tsp dijon mustard
- 3/4 cup parmesan cheese finely grated
For the crispy crumbs:
- 1/2 cup panko
- 1 Tbsp olive oil
Instructions
Make the crumbs:
- Combine the panko and olive oil in a small skillet and cook over medium heat, stirring often, until the crumble are golden brown.
- Season with S&P and set aside.
Make the salad:
- Add the kale to a large bowl, drizzle with 1 Tbsp olive oil, add in the lemon zest, season with a pinch of salt and massage with your hands.
- Add in the chickpeas and pepperoncini. Toss well.
Make the dressing:
- In a small bowl whisk together the remaining olive oil, lemon juice, garlic, dijon and a pinch of salt. Mix until well combined.
- Pour over the salad and mix well.
- Finish the salad:
- Add in the parmesan cheese and pine nuts. Toss well. Taste and add S&P as needed.
- Top with the crumbs and serve.
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