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Required Equipment
- Sheet pan
- Large bowl
- Whisk
- Chef's knife
Utilized Devices
Cooking Techniques
- roasting
- massaging greens
- whisking
Ingredients
- 425 gChickpeas — rinsed and dried
- 30 mlOlive oil — divided
- 3 gSmoked paprika
- 5 gKosher salt
- 250 gLacinato kale — stems removed
- 50 gGrated Parmesan
- 30 gToasted panko
- 120 gPlain Greek yogurt
- 30 mlLemon juice
- 15 mlDijon mustard
- 15 mlVegetarian Worcestershire
- 3 gGarlic clove — grated
- 30 mlWater
- 3 gBlack pepper
Instructions
Dry chickpeas thoroughly, toss with 1 tablespoon olive oil, paprika, and half the salt, then roast at 425°F (220°C) for 20 minutes until crisp.
Whisk yogurt, lemon juice, mustard, Worcestershire, garlic, water, remaining salt, pepper, and 1 tablespoon olive oil until smooth.
Destem kale, slice into ribbons, and massage with half the dressing for 1 minute to soften.
Fold in chickpeas, Parmesan, toasted panko, and additional dressing to taste; serve immediately.
Chef Tips
- ⭐Dry chickpeas in a clean towel to ensure crisping.
- ⭐Make extra dressing—it holds 5 days chilled and doubles as dip.
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Nutritional Highlights
- ✓High in fiber from kale and chickpeas
- ✓Greek yogurt dressing keeps calories lighter than mayo
Dietary Notes
Compliant With
Allergens
- Contains dairy (Parmesan, yogurt)
- Contains gluten (panko)
FAQ
Can I make it vegan?
Use vegan yogurt, omit Parmesan, and sub nutritional yeast for cheesy flavor.
How far ahead can I dress the kale?
Up to 2 hours—the hearty leaves stay crisp while absorbing flavor.
Nutrition
| Calories | 310 |
| Protein | 14 g |
| Carbs | 32 g |
| Fat | 14 g |