Recipe: Avocado and Kale Salad With Tahini Garlic Dressing and Crispy Chickpeas

Last updated: April 23, 2024, at 1:16 p.m. PT

Originally published: April 23, 2024, at 10:38 a.m. PT



  • 1 can (14 ounce) chickpeas, drained, plus patted dry
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon smoked paprika
  • Sea salt and black pepper
  • 1 1/2 cups Panko breadcrumbs
  • 1/4 cup pinenuts
  • 2 cloves garlic, minced
  • 2 heads curly kale, shredded
  • 2 avocados, sliced
  • 1/2 cup extra virgin olive oil
  • 1/2 cup tahini
  • 1/2 lemon, juiced
  • 1 tablespoon dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1-2 cloves garlic, grated
  • 1/2 cup grated parmesan cheese


  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 15-25 minutes or until crispy. Set aside to cool.
  3. Meanwhile, toss the breadcrumbs, pine nuts, and garlic with 2 tablespoons of olive oil and a pinch of salt in a skillet and toast over medium heat for about 10 minutes or until golden brown. Set aside to cool.
  4. Place the kale in a large salad bowl and top with avocado slices.
  5. To make the dressing, combine remaining olive oil, tahini, lemon, Dijon, Worcestershire, and garlic in a blender and blend until smooth. Add water, 2 tablespoons at a time to thin the dressing if needed. Taste and adjust the salt and pepper.
  6. Pour the dressing over the kale, add 1/2 cup parmesan, and toss well.
  7. Top the salad with breadcrumbs and chickpeas.