Massaged 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 tomato 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 perfect for a light yet satisfying meal. The combination of textures-from the tender kale to the crispy chickpeas and crunchy panko-makes every bite interesting. Plus, it’s packed with protein and fiber, so you’ll feel full and energized.

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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

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

12 ounce Organic Chicken CutletsView 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. 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. (It’s natural for chickpeas to 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. Dice tomato. 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 the kale wilt slightly, lending 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 tomato, 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 greens instead of kale?

Yes, but the texture and flavor will change. Kale holds up well to massaging and dressing, so if substituting, choose a sturdy green like chard or collard greens.

How do I store leftovers?

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

Can I make this salad vegan?

Absolutely! Omit the chicken and use a plant-based butter or oil for the panko. Replace Parmesan with a vegan alternative or nutritional yeast.