---
title: "Italian Kale, Chickpea & Couscous Salad"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/italian-kale-chickpea-and-couscous-salad-649ae9ecff3c7bb32ecba594
prep time: 15 minutes
cook time: 10 minutes
time required: 25 minutes
difficulty: medium
allergens:
  - Wheat
  - Milk
tags:
  - New
  - Veggie
  - Mediterranean
rating: 4.5
rating_count: 2200
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: The balsamic dressing and Italian seasoning create a delicious combination, though some found it mild and added extra seasoning or lemon juice for brightness.
  - theme: Ease of prep
    text: Multiple steps with roasting, toasting, and cooling can feel time-consuming for a salad, but each component is straightforward to make.
nutrition:
  calories: 760
  protein: 22
  fat: 32
  saturated fat: 8
  carbohydrates: 95
  sugar: 18
  fiber: 10
  cholesterol: 25
  sodium: 970
image: "https://images.recipes.furrysalamander.com/Vegetarian%20Recipes/italian-kale-chickpea-couscous-salad.avif"
---
![Step 1](step-1.jpg)
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Drain and rinse @Chickpeas{2%unit}; pat very dry with @Paper towels{}.
Toss chickpeas on a #baking sheet{} with a drizzle of @Cooking Oil{1%teaspoon}, half the @Italian Seasoning{2%tablespoon}, @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.)

![Step 2](step-2.jpg)
Meanwhile, in a #small pot{}, combine @Israeli Couscous{5%ounce}, @water{¾%cup}, 1 tsp Italian Seasoning (you'll use the rest in the next step), and a pinch of salt (use 1½ cups water and 2 tsp Italian Seasoning for 4 servings); bring 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.

![Step 3](step-3.jpg)
While couscous cooks, melt 1 TBSP @Butter{2%tablespoon} (2 TBSP for 4 servings) in a #medium pan{} over medium-high heat. Add @Panko Breadcrumbs{½%cup}, 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).

![Step 4](step-4.jpg)
Remove and discard any large stems from @Kale{8%ounce}; chop into bite-size pieces. Halve @Grape Tomatoes{8%ounce}.
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.

![Step 5](step-5.jpg)
In a #small bowl{}, whisk together @Balsamic Glaze{10%teaspoon}, @Dijon Mustard{4%teaspoon}, and 2 TBSP @Olive Oil{4%tablespoon} (4 TBSP for 4 servings) until smooth. Season with salt and pepper.

![Step 6](step-6.jpg)
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 Cheese{6%tablespoon}. Serve.