Italian Kale, Chickpea & Couscous Salad
with Balsamic Vinaigrette, Herby Panko & Parmesan
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 dinner is so now!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Chickpeas
¾ cup
Israeli Couscous
(Contains: Wheat)
4 ounce
Kale
1 tablespoon
Italian Seasoning
3 tablespoon
Parmesan Cheese
(Contains: Milk)
4 ounce
Grape Tomatoes
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
5 teaspoon
Balsamic Glaze
2 teaspoon
Dijon Mustard
Not included in your delivery
2 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
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, bring couscous, 1 cup water, 1 tsp Italian Seasoning (you’ll use the rest in the next step), and a pinch of salt (use 2 cups water and 2 tsp Italian Seasoning for 4 servings) 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.
