Kale Caesar Salad with Parmesan Roasted Chickpeas
Ingredients
For the Crispy Parmesan Roasted Chickpeas
- 1 Tbsp olive oil
- 1 Tbsp olive oil
- ½ tsp garlic powder
- ½ tsp grated lemon zest
- 2 Tbsp grated Parmesan cheese
- ½ tsp cayenne pepper
- salt and ground pepper to taste
For the Salad
- 4 cups kale chopped and fresh, stems removed
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- 4 cups romaine lettuce chopped
- ¼ cup parmesan cheese grated
- pinch of salt
For the Caesar Dressing
- 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
- ½ tsp dijon mustard
- 1 tsp Worcestershire sauce
- ¼ tsp garlic powder
- Salt and pepper to taste
Instructions
Chickpeas
- Preheat oven to 356 Fahrenheit on circulating air. Line a big baking sheet with parchment paper. Set aside. Drain and rinse chickpeas. In a large bowl toss chickpeas with oil, garlic powder, lemon zest and salt & pepper. Arrange in a single layer on baking sheet and bake until crisp and light brown (approx. 30 mins) tossing halfway through cooking. Remove from oven and sprinkle with Parmesan cheese.
Dressing
- While chickpeas are roasting prepare dressing by combining all dressing ingredients in a medium bowl and thoroughly mixing. You may need to add a small amount of water to thin dressing to desired consistency. Refrigerate dressing until ready to serve.
Kale
- De-stem the kale and tear or chop into bite size pieces. Place the kale, olive oil and lemon juice and a pinch of salt into a large mixing bowl. "Massage" the kale (with your fingertips) for approx. 3-5 mins. This process helps to tenderize the kale, making it softer and sweeter. Set kale aside.
Combine
- When ready to serve salad, combine kale, Romaine lettuce, Parmesan cheese and desired amount of dressing. Plate greens and top with crispy Parmesan chickpeas.