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Kale Caesar Salad with Parmesan Roasted Chickpeas

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A delightful twist on the classic Caesar salad featuring hearty kale and crispy Parmesan roasted chickpeas, perfect for lunch or a side dish.

Ingredients

Scale
  • 1 15 oz. can chickpeas (garbanzo beans)
  • 1 Tbsp olive oil
  • ½ tsp garlic powder
  • ½ tsp grated lemon zest
  • Sea salt and freshly ground pepper to taste
  • 2 Tbsp grated Parmesan cheese
  • 4 cups chopped fresh kale (stems removed)
  • 1 Tbsp olive oil
  • 1 Tbsp lemon juice
  • Pinch of salt
  • 4 cups chopped Romaine lettuce
  • ¼ cup grated Parmesan cheese
  • 1 Tbsp olive oil
  • ¾ cup plain Greek yogurt
  • 3 Tbsp grated Parmesan cheese
  • 2 Tbsp fresh lemon juice (approx. the juice of one medium lemon)
  • 1 Tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • ¼ tsp garlic powder
  • Salt & pepper to taste

Instructions

  1. Preheat the oven to 375F. Line a baking sheet with parchment paper.
  2. Prepare the chickpeas by draining and rinsing them in a colander; gently pat dry.
  3. Season the chickpeas with olive oil, garlic powder, lemon zest, and salt and pepper.
  4. Roast the chickpeas for 45-50 minutes, shaking halfway, until crispy.
  5. Prepare the dressing by mixing Greek yogurt, Parmesan cheese, lemon juice, Dijon mustard, Worcestershire sauce, garlic powder, salt, and pepper until smooth; refrigerate.
  6. Massage the kale with olive oil, lemon juice, and salt for 3-5 minutes until tender.
  7. Combine the massaged kale with Romaine and additional Parmesan cheese; toss with dressing.
  8. Top servings with roasted chickpeas and enjoy!

Notes

For best texture, store chickpeas and greens separately if you have leftovers, and add dressing just before serving.

Nutrition

Keywords: Kale salad, Caesar salad, roasted chickpeas, healthy salad, vegetarian dish

Find it online: https://dishfoody.com/kale-caesar-salad-parmesan-roasted-chickpeas/