This Kale Caesar Salad is the upgrade your salad routine needs—bold, creamy, and seriously satisfying. Tender massaged kale replaces romaine for extra nutrition, while crunchy homemade croutons and a rich Caesar dressing (with or without anchovies) bring all the classic flavor you crave. Toss it all together with shaved parmesan for a salad that works as a hearty lunch, a light dinner, or the standout side at any meal. Healthy never tasted so indulgent!
Yields: 4 servings
Prep time: 25 minutes
Cook time: 30 minutes
Why You’ll Love This
✔ Massaged kale = no bitterness, tender texture
✔ 6-ingredient vegan dressing (or classic option)
✔ Protein-packed with crispy chickpea croutons
✔ Meal-prep friendly (kale won’t wilt!)
Ingredients:
For the Crispy Chickpeas:
- 1 (15-ounce) can chickpeas, rinsed and drained very well
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
For the Kale Salad:
- 1 large bunch kale (about 8-10 cups chopped), any variety, stems removed and leaves chopped
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/4 cup grated Parmesan cheese, plus more for serving
- For the Caesar Dressing:
- 1/4 cup mayonnaise
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 small clove of garlic, minced
- 1/4 cup grated Parmesan cheese
- 2-4 tablespoons water, to thin (optional)
- Salt and freshly ground black pepper to taste
Equipment:
- Baking sheet
- Large bowl
- Small bowl or jar
- Whisk or fork
Instructions:
Step 1: Prepare and Roast the Chickpeas
Preheat oven to 400°F (200°C). Thoroughly rinse and drain the chickpeas. Pat them completely dry with a clean kitchen towel or paper towels. The drier they are, the crispier they will get.
Step 2: Season the Chickpeas
In a medium bowl, toss the dried chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them in a single layer on a baking sheet.
Step 3: Roast the Chickpeas
Roast for 20-30 minutes, shaking the pan halfway through, until the chickpeas are golden brown and crispy. Let them cool slightly on the baking sheet.
Step 4: Massage the Kale
In a large bowl, add the chopped kale and olive oil. Massage the kale with your hands for 2-3 minutes, until it becomes slightly softer and darker green. This helps to break down the fibers and make it more palatable.
Step 5: Add Garlic and Parmesan to the Kale
Add the minced garlic and 1/4 cup of grated Parmesan cheese to the massaged kale. Toss well to combine.
Step 6: Make the Caesar Dressing
In a small bowl or jar, whisk together the mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, and grated Parmesan cheese until smooth. If the dressing is too thick, add water, one tablespoon at a time, until it reaches your desired consistency. Season with salt and freshly ground black pepper to taste.
Step 7: Assemble the Salad
Pour the Caesar dressing over the massaged kale mixture. Toss thoroughly to ensure all the kale leaves are evenly coated
Step 8: Add Crispy Chickpeas and Serve
Divide the dressed kale salad among individual plates or bowls. Sprinkle the crispy roasted chickpeas generously over each serving. Garnish with extra-grated Parmesan cheese, if desired.
Nutrition Facts
- Calories 320
- Protein 12g
- Fiber 8g
- Vitamin A 180% DV
- (With chickpea croutons)
Pro Tips
✅ No-wilt trick: Dress kale up to 24 hours ahead
✅ Extra creamy: Add 2 tbsp tahini to the vegan dressing
✅ Protein boost: Add grilled chicken or shrimp
Serving Suggestions
- With garlic bread for a full meal
- Topped with a poached egg (vegetarian)
- Deconstructed wrap in a lavash bread
Enjoy your delicious homemadeKale Caesar Salad!
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