Kale Caesar Salad With Chickpea Croutons | Cook for Your Life

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Kale Caesar Salad With Chickpea Croutons

Name: Kale Caesar Salad With Chickpea Croutons
Prep time: 20

5 out of 5 stars (based on 10 reviews)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

20 ingredients

Roasting adds another dimension to one of our favorite pantry staples, canned chickpeas. It gives them a crispy crunch and makes for a wonderful gluten-free substitute for croutons in this not-so classic version of Caesar...

1 bunch Lacinato kale, chopped and massaged, about 4 cups (see Chef Tips)
1 recipe Yogurt Caesar Dressing (see below)
1 cup Baked Spiced Chickpeas (see below)
1½ tablespoons grated Parmesan
Salt and pepper to taste

For the Baked Spiced Chickpeas:

1 (15 ounces) cans chickpeas, rinsed and drained
1¼ tablespoons olive oil
¼ teaspoon turmeric
¼ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon chili powder
Pinch of salt
Pinch of ground black pepper

For the Yogurt Caesar Dressing:

1 small garlic clove
Salt, to taste
3 anchovy fillets, drained and minced (see Chef Tips)
1 teaspoon Dijon mustard
¼ cup plain Greek yogurt
Ground black pepper, to taste
1½ tablespoons freshly grated Parmesan cheese

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Nutrition Facts

Calories

232 cals

Fat

8 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

3 g

Carbohydrates

32 g

Sugar

7 g

Fiber

9 g

Protein

11 g

Sodium

461 mg

Directions

To prepare the dressing: Chop the garlic clove finely and sprinkle with a pinch of salt, continuing to combine the garlic and salt until almost a paste in texture. In a bowl, whisk the garlic and salt “paste”, minced anchovies, mustard, yogurt, pepper and 1½ tablespoons cheese until well blended. This can be prepared up to 3 days ahead of time and refrigerated until ready to eat.
To prepare the chickpeas: Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside. After rinsing, dry chickpeas by wrapping them in a kitchen towel or paper towels.
In a large bowl, whisk the oil, turmeric, paprika, garlic powder, chili powder, salt and black pepper. Add the chickpeas and toss to coat evenly. Transfer chickpeas to prepared baking sheet, spreading them out in a single layer. Bake for 30 to 35 minutes, shaking the pan a few times to move them around, until golden and crispy. Remove the pan from the oven and let the chickpeas cool.
To prepare the salad: In a large bowl, combine the kale and the dressing and mix thoroughly until dressing evenly coats kale. Let sit at least 30 minutes before serving. Top with 1 cup of baked spiced chickpeas and remaining 1½ tablespoons of cheese.

Chef Tips

Kale is very fibrous. To break up the fibers, use your fingers to massage the chopped kale with a pinch of salt and splash of olive oil. This makes the kale more tender to eat. You can also toss the kale with the Caesar dressing and let it sit for 30 minutes or so before eating for the same effect. If you go this route, add the crispy chickpea “croutons” just before eating so they don’t get soggy.

Kale remains a nutrition powerhouse of vitamins and minerals including calcium, magnesium and folate. Add this to the list of foods for bone health.

Leftover crispy chickpeas make a great snack. They are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 1 day. Chickpeas are loaded with fiber and are a great plant-based source of protein. Spices are a great way to add seasoning and phytonutrients to the diet without needing to add salt to increase the flavor.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Kale Caesar Salad With Chickpea Croutons