Herby Shrimp and Chickpea Couscous Salad with Balsamic Vinaigrette

This isn’t your average kale salad. We’ve taken it to the next level by massaging the leaves until tender, then tossing them with sweet grape tomatoes, fluffy couscous and savory roasted chickpeas. The whole thing is dressed in a tangy balsamic vinaigrette that ties all the flavors together.

But the real stars are the toppings: buttery herby panko breadcrumbs and a generous sprinkle of Parmesan cheese add irresistible crunch and savory depth. It’s a satisfying, protein-packed meal that proves salads can be anything but boring.

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Ingredients

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView 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 slightly while roasting.)
2. Meanwhile, in a small pot, bring couscous, 1 cup water, 1 teaspoon Italian seasoning and a pinch of salt to a boil. Cover, reduce heat to low and cook until tender, 6-8 minutes. Drain if necessary; transfer to a plate to cool.
3. While couscous cooks, melt 1 tablespoon butter 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. Halve tomatoes. Transfer kale to a large bowl; season with a pinch of salt. Using your hands, massage kale until leaves are tender, about 1 minute. (Don’t skip this step-massaging helps kale wilt slightly for a tender texture.)
5. In a small bowl, whisk together balsamic glaze, mustard and 2 tablespoons olive oil until smooth. Season with salt and pepper.
6. To the bowl with kale, add tomatoes, cooled couscous, roasted chickpeas and dressing. Toss until evenly coated; taste and adjust seasoning 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 cooking times may vary. Israeli couscous is larger and chewier; if using regular couscous, follow package instructions.

Can I make this salad ahead of time?

You can prep components in advance, but toss with dressing and add toppings just before serving to keep the salad crisp.

Is there a substitute for shrimp?

You can omit shrimp for a vegetarian version or substitute with cooked chicken or tofu for added protein.