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Parmesan Tahini Kale Salad with Breadcrumbs and Crunchy Chickpeas
Ingredients
  • 1 can (14 ounce) chickpeas, drained, plus patted dry
  • ¼ cup extra virgin olive oil
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon smoked paprika
  • kosher salt and black pepper
  • 1 ½ cups Panko breadcrumbs
  • ¼ cup pinenuts (optional)
  • 2 cloves garlic, smashed
  • ¼ cup ½ cup grated parmesan
  • 2 heads curly kale, shredded
  • 1 to 2 avocados, sliced
  • subheading: PARMESAN TAHINI DRESSING:
  • ½ cup extra virgin olive oil
  • ½ cup tahini
  • ¼ cup lemon juice
  • 1 tablespoon dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 to 2 cloves garlic, grated
  • ½ cup grated parmesan cheese
Steps
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