Kale Caesar Salad with Parmesan Roasted Chickpeas
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine American
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.
Keyword Vegetarian