Kale Caesar Salad with Crispy Chickpeas
Ingredients
- For the Salad:
- 1 large bunch of kale, washed, stems removed, and chopped
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 1 tbsp olive oil
- ½ tsp smoked paprika (optional)
- Salt and black pepper, to taste
- ¼ cup grated Parmesan cheese
- For the Caesar Dressing:
- 3 tbsp Greek yogurt or mayonnaise
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 garlic clove, minced
- 2 tbsp grated Parmesan cheese
- 2–3 tbsp olive oil
- Salt and black pepper, to taste
Instructions
- Roast Chickpeas: Preheat oven to 400°F (200°C). Toss chickpeas with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, shaking halfway, until crispy.
- Prepare Dressing: In a small bowl, whisk together Greek yogurt (or mayo), lemon juice, Dijon mustard, Worcestershire sauce, garlic, Parmesan, and olive oil. Season with salt and pepper to taste.
- Massage Kale: Place chopped kale in a large bowl and drizzle with a small amount of dressing. Massage the leaves for 2–3 minutes to soften and reduce bitterness.
- Assemble Salad: Toss the massaged kale with the remaining dressing. Top with crispy chickpeas and sprinkle with Parmesan cheese.