Italian Kale, Chickpea & Couscous Salad

🥘 Ingredients

• balsamic glaze
  1 tbsp
• black pepper
  ½ tsp
• butter
  1 tbsp
• chickpeas
  15 oz
• cooking oil
  1 tbsp
• dijon mustard
  1 tsp
• grape tomatoes
  1 c
• israeli couscous
  1 c
• italian seasoning
  2 tsp
• kale
  6 c
• olive oil
  2 tbsp
• panko breadcrumbs
  ½ cup
• parmesan cheese
  ¼ cup
• salt
  1 tsp
• water
  ¾ cup

🍳 Cookware

• baking sheet
• small pot
• medium pan
• large bowl
• small bowl

1. 

   1

   Preheat oven to 425°F with rack on top position. Wash and dry all produce. Drain and rinse chickpeas , then pat very dry with paper towels. Toss on a baking sheet with cooking oil , half the italian seasoning , a pinch of salt , and a pinch of black pepper . Roast until golden and tender ⏱️ 20 minutes . It’s natural for chickpeas to pop a bit while roasting.

   chickpeas: 15 oz, cooking oil: 1 tbsp, italian seasoning: 2 tsp, salt: 1 tsp, black pepper: ½ tsp
2. 

   2

   Meanwhile, in a small pot , combine israeli couscous , water , 1 tsp of the italian seasoning, and a pinch of salt. Bring to a boil. Once boiling, cover and reduce heat to low; cook until tender ⏱️ 8 minutes . Drain couscous if necessary and transfer to a plate to cool.

   israeli couscous: 1 c, water: ¾ cup
3. 

   3

   While couscous cooks, melt butter in a medium pan over medium-high heat. Add panko breadcrumbs , remaining italian seasoning, salt, and black pepper. Toast, stirring, until light golden ⏱️ 3 minutes . Transfer to a plate; panko mixture will darken as it cools.

   butter: 1 tbsp, panko breadcrumbs: ½ cup
4. 

   4

   Remove and discard any large stems from kale ; chop into bite-size pieces. Halve grape tomatoes . Transfer kale to a large bowl ; season with a pinch of salt. Using your hands, massage kale until leaves are tender ⏱️ 1 minute . Massaging helps the kale leaves wilt slightly, lending a tender texture.

   kale: 6 c, grape tomatoes: 1 c
5. 

   5

   In a small bowl , whisk together balsamic glaze , dijon mustard , and olive oil until smooth. Season with salt and black pepper.

   balsamic glaze: 1 tbsp, dijon mustard: 1 tsp, olive oil: 2 tbsp
6. 

   6

   To the bowl with kale, add tomatoes, cooled couscous, roasted chickpeas, and dressing. Toss until evenly coated; taste and season with salt and black pepper. Divide salad between plates; top with herby panko and parmesan cheese . Serve immediately.

   parmesan cheese: ¼ cup