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Kale Caesar Salad with Parmesan Roasted Chickpeas

Kale Caesar Salad with Parmesan Roasted Chickpeas

A delightful twist on a classic, this Kale Caesar Salad with Parmesan Roasted Chickpeas is a vibrant, nutritious dish that satisfies.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 115
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crispy Chickpeas
  • 1 15 oz. can chickpeas (garbanzo beans) drained and rinsed
  • 1 tablespoon olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon grated lemon zest
  • Sea salt and freshly ground pepper to taste
  • 2 tablespoons grated Parmesan cheese
Salad Greens
  • 4 cups chopped fresh kale stems removed
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • pinch of salt
  • 4 cups chopped Romaine lettuce
  • ¼ cup grated Parmesan cheese
Dressing
  • 1 tablespoon olive oil
  • ¾ cup plain Greek yogurt
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons fresh lemon juice approx. the juice of one medium lemon
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon garlic powder
  • Salt & pepper to taste

Equipment

  • Oven
  • Large Baking Sheet
  • Medium bowl
  • large mixing bowl
  • Paper Towels

Method
 

Preparing the Chickpeas
  1. Preheat oven to 375°F. Line a large baking sheet with parchment paper and set aside.
  2. Drain and rinse chickpeas. Pat chickpeas with paper towels to dry and remove any loose skins.
  3. In a large bowl, toss chickpeas with olive oil, garlic powder, lemon zest, and salt & pepper.
  4. Arrange chickpeas in a single layer on the baking sheet and bake until crisp and light brown (approx. 45-50 minutes), tossing halfway through.
  5. Remove from oven and sprinkle with Parmesan cheese.
Making the Dressing and Salad
  1. While chickpeas are roasting, prepare the dressing by combining all dressing ingredients in a medium bowl and thoroughly mixing. Refrigerate dressing until ready to serve.
  2. De-stem the kale and tear or chop into bite-sized pieces. Place the kale, olive oil, lemon juice, and a pinch of salt into a large mixing bowl. 'Massage' the kale for approx. 3-5 minutes to tenderize it.
  3. When ready to serve, combine kale, Romaine lettuce, Parmesan cheese, and desired amount of dressing. Plate greens and top with crispy Parmesan chickpeas.

Nutrition

Serving: 1servingCalories: 115kcalCarbohydrates: 7.1gProtein: 7.6gFat: 6.8gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 5.6gCholesterol: 5mgSodium: 202.2mgFiber: 2.4gSugar: 2.7g

Notes

For added crunch, feel free to incorporate croutons or different types of cheese. Store any leftovers in an airtight container in the fridge. Dress just before serving to maintain freshness.

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