Italian Kale, Chickpea & Couscous Salad

🥘 Ingredients

• balsamic glaze
  2 tbsp
• butter
  1 tbsp
• chickpeas
  1 unit
• cooking oil
  1 tbsp
• dijon mustard
  1 tsp
• grape tomatoes
  1 c
• israeli couscous
  1 c
• italian seasoning
  1 tbsp
• kale
  1 bunch
• olive oil
  2 tbsp
• panko breadcrumbs
  ½ cup
• parmesan cheese
  ¼ cup

🍳 Cookware

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

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Drain and rinse chickpeas ; pat very dry with paper towels. Toss chickpeas on a baking sheet with a drizzle of cooking oil , half the italian seasoning , a pinch of salt, and a pinch of black pepper. Roast on top rack until chickpeas are golden and tender ⏱️ 18 minutes .

   chickpeas: 1 unit, cooking oil: 1 tbsp, italian seasoning: 1 tbsp
2. 

   2

   Meanwhile, in a small pot , combine israeli couscous , ¾ cup water, 1 tsp italian seasoning, and a pinch of salt. Bring to a boil. Once boiling, cover and reduce heat to low; cook until tender ⏱️ 6 minutes . Drain couscous if necessary; transfer to a plate to cool.

   israeli couscous: 1 c
3. 

   3

   While couscous cooks, melt butter in a medium pan over medium-high heat. Add panko breadcrumbs , remaining italian seasoning, salt, and pepper. Toast, stirring, until light golden ⏱️ 2 minutes . Transfer to a plate.

   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 .

   kale: 1 bunch, 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 pepper.

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

   6

   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 plates; top with herby panko and parmesan cheese . Serve.

   parmesan cheese: ¼ cup