Massaged Kale Salad with Couscous, Roasted Chickpeas &Amp; Herby Panko

Think kale salad is so 2010s? Not when it’s made like this! We massage the leaves with salt until tender, then toss with juicy tomatoes, springy pearl couscous and crunchy Italian-seasoned roasted chickpeas. The whole thing is dressed in a tangy balsamic vinaigrette and finished with buttery, herby toasted panko breadcrumbs and plenty of Parmesan cheese.

This plant-forward dinner is anything but boring. It’s packed with texture and flavor-from the tender kale to the crispy chickpeas and nutty couscous. Plus, it comes together in under 30 minutes, making it a perfect weeknight meal that feels special.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.75 cup Pearl CouscousView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Drain and rinse chickpeas; pat very dry with paper towels. Toss chickpeas on a baking sheet with a drizzle of oil, half the Italian Seasoning, salt and pepper. Roast on top rack until golden and tender, 18-20 minutes. (Chickpeas may pop a bit while roasting.)
2. Meanwhile, in a small pot, combine couscous, 1 cup water, 1 teaspoon Italian Seasoning and a pinch of salt (use 2 cups water and 2 teaspoons Italian Seasoning for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes. Drain if necessary; transfer to a plate to cool.
3. While couscous cooks, melt 1 tablespoon butter (2 tablespoons for 4 servings) in a medium pan over medium-high heat. Add panko, remaining Italian Seasoning, salt and pepper. Toast, stirring, until light golden, 2-3 minutes. Transfer to a plate (panko will darken as it cools).
4. Remove and discard any large stems from kale; chop into bite-size pieces. Dice tomato. Transfer kale to a large bowl; season with a pinch of salt. Using your hands, massage kale (like kneading dough) until leaves are tender, about 1 minute. (Don’t skip this step-massaging helps the kale wilt slightly, lending a tender texture.)
5. In a small bowl, whisk together balsamic glaze, mustard and 2 tablespoons olive oil (4 tablespoons for 4 servings) until smooth. Season with salt and pepper.
6. To the bowl with kale, add tomato, cooled couscous, roasted chickpeas and dressing. Toss until evenly coated; taste and season with salt and pepper. Divide salad between bowls; top with herby panko and Parmesan. Serve.

Recipe Tips

FAQ

Can I use a different type of couscous?

Yes, but pearl couscous (also called Israeli couscous) works best for this salad. If using regular couscous, adjust cooking time and liquid accordingly.

How do I store leftovers?

Store the salad components separately: keep the dressed salad in an airtight container in the fridge for up to 2 days and store the panko topping separately to maintain crunch.

Can I make this vegan?

Absolutely! Omit the chicken and Parmesan or use vegan alternatives. Replace butter with olive oil for the panko topping.