Southwestern Kale Chickpea Salad with Greek Yogurt Caesar Dressing
This southwestern kale chickpea salad is packed with goodies (avocado, tortilla chips, corn and garlic chickpeas) and is drizzled in the most delicious Greek yogurt Caesar dressing!
Servings: 4
Calories: 498kcal
Ingredients
Garlic Chickpeas
- 19 oz chickpeas drained and rinsed
- 1 tablespoon arrowroot starch (or all purpose flour)
- 2 teaspoons garlic powder
- ½ teaspoon salt
- 3 tablespoons oil
Greek Yogurt Caesar Dressing:
- ¼ cup Greek yogurt
- ¼ cup mayonnaise
- 1 teaspoon anchovy paste
- 4 teaspoons lemon juice
- 2 cloves garlic minced
- Pepper
Chickpea Kale Salad:
- 8 cups kale washed and shredded
- ¼ cup parmesan cheese shredded
- 1 cup corn kernels
- 1 avocado diced
- ½ cup tortilla strips
Instructions
Garlic Chickpeas:
- Spread rinsed chickpeas out on a paper towel, blot with another paper towel gently, and allow to sit for 10 minutes.
- Toss chickpeas in a large bowl with arrowroot powder, garlic powder and salt to coat.
- Heat oil in a large pan over medium heat. Add chickpeas and cook for 15-20 minutes, stirring occasionally, until they are golden and slightly crispy.
Greek Yogurt Caesar Dressing:
- Stir together all ingredients in a large bowl until smooth.
Chickpea Kale Salad:
- Place the kale in the large bowl containing the dressing. Toss to coat, then divide between four bowls.
- Top with chickpeas, parmesan cheese, corn, avocado and tortilla strips.
Nutrition
Serving: 1/4 batch | Calories: 498kcal | Carbohydrates: 53g | Protein: 13g | Fat: 31g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 1302mg | Fiber: 12g | Sugar: 5g