Kale Caesar Salad with Garlic Chickpeas
This kale caesar salad has a creamy greek yogurt dressing and crispy garlic chickpeas instead of traditional croutons. A delicious and healthier alternative to traditional caesar salad.
- 19 oz cooked chickpeas (drained & rinsed; roughly 2 cups)
- 1 tablespoon arrowroot starch (or all purpose flour)
- 2 teaspoons garlic powder
- ½ teaspoon salt
- 3 tablespoons olive oil
Greek Yogurt Caesar Dressing:
- ¼ cup Greek yogurt
- ¼ cup avocado mayonnaise (or your favorite mayo)
- 1 teaspoon anchovy paste
- 4 teaspoons lemon juice
- 2 cloves garlic (minced)
Chickpea Kale Salad:
- 1 bunch kale (washed, shredded & dried)
- ¼ cup parmesan cheese (shredded)
After draining and rinsing chickpeas, spread them out on a clean towel and blot with a second towel to dry completely.
Once chickpeas are dry, stir them together with arrowroot starch, garlic powder and salt until evenly coated.
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
While garlic chickpeas are cooking, shred, wash and dry the kale.
Stir together the dressing ingredients, then toss the kale until evenly coated.
To meal prep this recipe
This salad is best served fresh, however you can prep some of the components 4-5 days ahead:- shred, wash, dry kale and store in a container lined with a paper towel in the fridge- shake up the salad dressing and store in the fridge
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