Kale Caesar Salad

This past Sunday my mom made her famous spaghetti bolognese sauce and had asked if I would make a salad to go with it. I knew I wanted to make a caeser salad but I thought it would be neat if I changed things up this time with the addition of kale and toasted chickpeas substituting the croutons. The result of the kale caesar & roasted chickpea salad was amazing, I will definitely be making this one again.

kale caeser saladLike most kale salads, this one can stand up to being dressing hours before consuming. It also makes for the perfect leftovers. With that being said, don’t toss the garbanzo beans in until just before you’re ready to eat as they’ll get soggy.

Kale Caesar & Roasted Chickpea Salad
Serves: 4
  • For the Garbanzo Beans:
  • 1 can of cooked Garbanzo Beans
  • Juice from ½ lemon
  • 1 tbsp coconut oil, melted
  • ½ tsp cumin
  • ½ tsp paprika
  • ½ tsp cayenne
  • ½ tsp sea salt
  • For the Salad:
  • 1 bunch of dino kale, washed, de-stemmed and sliced
  • 1 bunch of romaine lettuce, washed, de-stemmed and sliced
  • ½ cup grated parmesan cheese
  • Caesar dressing
  1. For the Crispy Garbanzo Beans:
  2. Preheat the oven to 400 degrees F and line a cookie sheet with parchment paper.
  3. Make the spice seasoning by mixing the cumin, paprika, cayenne, and sea salt in a small dish.
  4. In a medium bowl, toss the drained chickpeas/garbanzo beans with melted coconut oil and half of the spice mixture. Spread on lined cookie sheet and squeeze ½ of lemon over the beans.
  5. Roast for 40 minutes. Remove from the oven for 10 minutes to cool them down, then place them back in the oven for 10-15 more minutes until crunchy.
  6. Remove from the oven when crunchy and throw them in a paper bag with the remaining spice mixture and a few extra squeezes of lemon juice.
  7. Cool and store in a tightly sealed jar.
  8. To assemble the salad:
  9. Clean then chop the kale and romaine lettuce transferring to large bowl
  10. Dress with desired amount of Caesar dressing and grated parmesan cheese.
  11. Top with crispy garbanzo beans.


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