Massaged Kale Salad with Roasted Chickpeas and Balsamic Vinaigrette

Think kale salad is so 2010s? Not if you make it like this! First, you’ll massage the leaves with salt until tender, then add juicy tomatoes and springy couscous. The real stars are the crunchy Italian-seasoned roasted chickpeas that add savory crunch in every bite.

Tossed with a tangy balsamic vinaigrette and sprinkled with buttery, herby toasted panko breadcrumbs and lots of Parmesan cheese, this plant-based dinner is anything but boring. It’s fresh, satisfying and full of texture.

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

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. 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 and 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 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 tomato, cooled couscous, roasted chickpeas and dressing. Toss until evenly coated. Taste and adjust seasoning with salt and pepper. Divide salad between bowls and top with herby panko and Parmesan.

Recipe Tips

FAQ

Can I use regular couscous instead of pearl couscous?

Yes, but cooking times may vary. Pearl couscous is larger and chewier; regular couscous cooks in about 5 minutes.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. The panko topping may lose crunch; re-toast if desired.

Can I make this salad vegan?

Yes, omit the Parmesan and use a vegan butter substitute or olive oil for the panko.