Tahini Kale Salad | Cooking Professionally

Ingredients

• ***For the salad:***
• 1 (14-ounce) can chickpeas, drained, patted dry
• 4 tablespoons extra-virgin olive oil, divided
• 1 teaspoon chipotle chili powder
• 1 teaspoon smoked paprika
• kosher salt, to taste
• black pepper, to taste
• 3/4 cup parmesan cheese, grated, divided
• 1 1/2 cups panko breadcrumbs
• 1/4 cup pinenuts, optional
• 2 cloves garlic, smashed
• 2 heads curly kale, shredded
• ***For the parmesan-tahini dressing:***
• 1/2 cup extra-virgin olive oil
• 1/2 cup tahini
• 1/4 cup lemon juice
• 1 tablespoon Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1 clove garlic, grated
• 1/4 cup water
• salt, to taste
• 1/2 cup parmesan cheese, grated
• ***For serving:***
• panko breadcrumbs, to taste
• parmesan, to taste, grated
• 1 avocado, sliced, for serving