Kale Caesar Salad with Garlic Chickpeas
Kale caesar salad made with a creamy greek yogurt dressing and crispy garlic chickpeas. A delicious and healthier alternative to traditional caesar salad, packed with micro-nutrients and protein!
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Dinner, Salad
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 4 servings
Calories: 373kcal
Garlic Chickpeas
- 19 oz can of chickpeas drained & rinsed; roughly 2 cups
- 1 tablespoon arrowroot starch or cornstarch
- 2 teaspoons garlic powder
- ½ teaspoon salt
- 3 tablespoons olive oil see note 1
Greek Yogurt Caesar Dressing:
- ¼ cup Greek yogurt see note 2
- ¼ cup avocado mayonnaise or your favorite mayo
- 1 teaspoon anchovy paste see note 3
- 4 teaspoons lemon juice
- 2 cloves garlic minced
- Pepper
Chickpea Kale Salad:
- 1 bunch kale washed, shredded & dried; see note 4
- ¼ cup parmesan cheese shredded
Garlic Chickpeas
Prepare - After draining and rinsing chickpeas, spread them out on a clean towel and blot with a second towel to dry completely.
Season - Once chickpeas are dry, stir them together with arrowroot starch, garlic powder and salt until evenly coated.
Cook - Heat oil in a medium pan over medium heat. Add the chickpeas to the pan, and cook for 15-20 minutes, until golden brown. Remove from heat and cool slightly.
Kale Caesar Salad
Prepare - While garlic chickpeas are cooking, shred, wash, then and dry the kale. Remove if from the stem and tear into bite-sized pieces. Soak in cold water, the drain. Dry well using a salad spinner.Take clean, washed kale, and massage in your hands for 2-3 minutes, until kale becomes soft and bright green (note 5). Combine - Stir together the dressing ingredients, then toss the kale until evenly coated.
Serve - Top the kale caesar salad with garlic chickpeas and a few tablespoons of parmesan cheese
- if cooking in the air fryer, use 1 tablespoon of olive oil and follow directions here
- greek yogurt adds a definite 'tang' to the dressing; if you want to avoid this, use regular, full fat plain yogurt
- adds the oomf to this dressing-- do not skip. Anchovy paste is often found in the refrigerated seafood section of the grocery store
- you can use almost any type of kale in this recipe, from curly kale to lacinato kale, even baby kale works well.
- massaging kale helps to soften the texture and remove bitterness from the leaves
Storage + Meal Prep
This salad is best served fresh, however, you can prep some of the components 4-5 days ahead:
- Shred, wash, dry kale
- Store in a container lined with a paper towel in the fridge
- Shake up the salad dressing and store separately in an airtight container in the fridge for up to 2 weeks
- To serve, stir together the dressing ingredients, then toss the kale until evenly coated. Top with garlic chickpeas and a few tablespoons of parmesan cheese!
Serving: 1g | Calories: 373kcal | Carbohydrates: 25g | Protein: 12g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 927mg | Potassium: 389mg | Fiber: 6g | Sugar: 1g | Vitamin A: 3316IU | Vitamin C: 41mg | Calcium: 190mg | Iron: 2mg