Kale Caesar Salad with Parmesan Roasted Chickpeas
This healthy Caesar salad is made with both romaine lettuce and kale for extra flavor. Topped with shredded carrots and parmesan roasted chickpeas, this salad is perfect for a light meal.
Ingredients:
Crispy Parmesan Roasted Chickpeas:
1- 15oz Can chickpeas (garbanzo beans)
1 TBSP Olive oil
1/2 TSP Garlic powder
1/2 TSP Grated lemon zest
Salt and ground pepper
2 TBSP Grated parmesan cheese.
Salad:
4 Cups chopped fresh kale (stems removed)
4 Cups chopped romaine lettuce
1 TBSP Olive oil
1 TBSP Lemon juice
Pinch of salt
1/4 Cup grated parmesan cheese
1/4 Cup shredded carrots.
Caesar Dressing:
1 TBSP Olive oil
3/4 Cup plain Greek yogurt
3 TBSP Grated parmesan cheese
2 TBSP Fresh lemon juice
1 TBSP Dijon mustard
1/4 TSP Garlic powder
Salt & pepper to taste
Directions:
Preheat oven to 375 degrees. Line large baking sheet with parchment paper. Set aside.
Drain and rinse chickpeas. Pat dry with a paper towel (the drier the chickpeas the crispier they will be after cooking).
In a large bowl toss chickpeas with oil, garlic powder, lemon zest, and salt & pepper.
Place chickpeas on the baking sheet in a single layer. Bake for approx. 45-50 minutes, tossing halfway through cooking. Remove from oven and sprinkle with parmesan cheese.
While chickpeas are roasting, prepare dressing by combining all dressing ingredients in a bowl. Refrigerate dressing until ready to serve.
Prepare the kale. Remove the ribs/stems in the middle of the kale, by cutting along the side of the rib. Chop kale into bite size pieces. In a large bowl, add kale, 1 TBSP olive oil, 1 TBSP lemon juice and a pinch of salt. “Massage” the kale with your finger tips. You will notice the leaves start to darken and shrink in size. Massage for 3-5 minutes or until bitter taste of kale is gone.
When ready toss the salad, shredded carrots, dressing, and top with roasted chickpeas. Option to add a lemon wedge. Enjoy!
