Italian Kale and Couscous Salad with Balsamic Vinaigrette and Herby Panko

Think kale salad is so 2010s? Not if you make it like this! First, you’ll massage the leaves with salt until tender, add juicy grape tomatoes and springy couscous and top it all off with crunchy Italian-seasoned roasted chickpeas for savory crunch. The salad is tossed with a tangy balsamic vinaigrette and sprinkled with buttery, herby toasted panko breadcrumbs and lots of Parmesan cheese. We’d go so far as to say that this plant-based dinner is so now!

This recipe is a complete meal in a bowl, combining protein-rich chickpeas and chicken with hearty greens and grains. The massaged kale becomes tender and flavorful, while the roasted chickpeas add a satisfying crunch. The balsamic vinaigrette ties everything together with its sweet and tangy notes and the herby panko provides a delightful buttery finish.

Log in to save recipes and build weekly shopping lists.

Ingredients

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

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

12 ounce Organic Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. 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. Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes. Drain if necessary and 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 regular couscous instead of Israeli couscous?

Yes, you can substitute with regular couscous, but adjust the cooking time according to package instructions. Israeli couscous is larger and chewier, so the texture will differ.

How do I store leftovers?

Store the salad and toppings separately in airtight containers in the refrigerator for up to 2 days. Add the panko and Parmesan just before serving to keep them crunchy.

Can I make this salad vegan?

Yes, omit the chicken and use a vegan butter alternative or olive oil for the panko. Replace Parmesan with a vegan cheese or nutritional yeast.