Italian Kale, Chickpea & Couscous Salad
with Balsamic Vinaigrette, Herby Panko & Parmesan
- Wheat
- Milk
Think kale salad is so 2010s? Not if you make it like we do! 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 lunch idea is so now!
Ingredients
1 unit
Chickpeas
1 tablespoon
Italian Seasoning
2.5 ounce
Israeli Couscous
(Contains: Wheat)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
4 ounce
Kale
4 ounce
Grape Tomatoes
5 teaspoon
Balsamic Glaze
2 teaspoon
Dijon Mustard
3 tablespoon
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
2 tablespoon
Olive Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. 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 (you’ll use more in the next step), salt, and pepper. Roast on top rack until chickpeas are golden and tender, 18-20 minutes. (It’s natural for chickpeas to pop a bit while roasting.)
• Meanwhile, in a small pot, combine couscous, ¾ cup water, 1 tsp Italian Seasoning (you’ll use the rest in the next step), and a pinch of salt (use 1½ cups water and 2 tsp Italian Seasoning for 4 servings); bring to a boil. Once boiling, cover and reduce heat to low; cook until tender, 6-8 minutes. • Drain couscous if necessary; transfer to a plate to cool.
• While couscous cooks, melt 1 TBSP butter (2 TBSP 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 mixture will darken as it cools).
• 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 (similar to how you would knead dough) until leaves are tender, 1 minute. TIP: Don’t skip this step—massaging helps the kale leaves wilt slightly, lending a tender (never fibrous!) texture.
• In a small bowl, whisk together balsamic glaze, mustard, and 2 TBSP olive oil (4 TBSP for 4 servings) until smooth. Season with salt and pepper.
• To bowl with kale, add tomatoes, 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.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: The balsamic dressing and Italian seasoning create a delicious combination, though some found it mild and added extra seasoning or lemon juice for brightness.
- Ease of prep: Multiple steps with roasting, toasting, and cooling can feel time-consuming for a salad, but each component is straightforward to make.
- Suggestions: Roast chickpeas extra long for crispiness and massage the kale well with salt — it transforms the texture completely 🥬
- Leftovers: Best enjoyed fresh the same day; the salad becomes soggy and less appealing as leftovers.
- Chickpeas: Be prepared for chickpeas to pop and potentially make a mess in the oven during roasting.
- Kale quality: Remove any tough stems before massaging; some prefer whole kale leaves to avoid pre-chopped stem pieces.
Reviews from our home cooks
You have to change this recipe in the slightest! My boyfriend cooked the kale by sautéing it in a little oil and the balsamic dressing and OH MY GOSH it was amazing! One of my favs now.
This was 4* when I fixed it. The kale was so bitter, I put it in the oven on top of chickpeas w light oil at the last 5 min, next time I may make it 8 min. The couscous was tasteless even after I added some chicken stock. I left it off the salad. Grilled shrimp with some cajun. Doubled the dressing. It was delicious. I would not have eaten it if cooked as recipe.
I really enjoyed it and would get it again, however, a BIG however, this would taste much better if the balsamic vinaigrette was made using balsamic vinegar and not balsamic glaze. I think the acidity from the vinegar would compliment the salad more than the sweetness of the glaze
Weird, but tasty! Lots of flavors and textures. [Only 1 tsp. Italian seasoning provided, though, when the recipe called for much more in several steps. Also, I'd prefer to wash and chop my own kale because then I can get out all those thick stem chunks before massaging.]
Loved this one! It is way too high in calories so I omited the cheese and used less oil. 800 calories a serving for a kale salad is crazy
This was way more delicious and easier to cook than I expected. It is my current favorite kale recipe.
Surprisingly delicious - chose it as a healthy option and was thrilled with the taste (and how good raw kale can taste once properly massaged)
I love kale salads and am always looking for a new, fun way to make one. I love how this was more savory and filling than my go-to fruit kale salad!
Thank you for offering this. We struggle to find greens in the meal packages and this was a nice build your own salad with enough substance to be a whole meal. Please continue to offer at least one salad or green dish per week that can be added on or ordered as a separate meal.
Love all the salads! This is good. Be sure to roast the chickpeas extra long and massage the kale well.
