This nutrient-packed twist on a classic is easy to make and is both gluten-free and dairy-free. You'll see that I've replaced traditional croutons with crispy roasted chickpeas. Why? because if cauliflower can be pizza than chickpeas can be croutons!
You can use any variety of kale to make this dish. One tip to avoid bitter, or tough kale is to de-stem and chopped the kale before you wash it. Then, once you have rinsed and dried the kale, give it a good massage using your hands. This will help break down some of the fibrous characteristics of kale making it less bitter and easier to chew and digest.
Unlike traditional caesar salad, this dish can be made in advance, making it a great meal prep option.
Preheat oven to 425 degrees. Rinse and drain chickpeas. Spread chickpeas over a kitchen towel and gently pat dry, removing any excess moisture. Transfer to a baking sheet lined with parchment paper and coat with olive oil and a generous sprinkle of sea salt. Roast for 10-15 minutes until crispy, tossing halfway. Remove from oven and toss with 1/2 tsp of garlic powder. Allow chickpeas to cool before adding to the salad.
While chickpeas are cooking place chopped kale in a large salad bowl and massage with your hands for about 2 minutes. In a small bowl, whisk together dressing ingredients. Pour the desired amount of dressing over the kale and toss to combine. Top with roasted chickpeas and parmesan cheese (if using). Serve with your choice of protein.
Ingredients
Directions
Preheat oven to 425 degrees. Rinse and drain chickpeas. Spread chickpeas over a kitchen towel and gently pat dry, removing any excess moisture. Transfer to a baking sheet lined with parchment paper and coat with olive oil and a generous sprinkle of sea salt. Roast for 10-15 minutes until crispy, tossing halfway. Remove from oven and toss with 1/2 tsp of garlic powder. Allow chickpeas to cool before adding to the salad.
While chickpeas are cooking place chopped kale in a large salad bowl and massage with your hands for about 2 minutes. In a small bowl, whisk together dressing ingredients. Pour the desired amount of dressing over the kale and toss to combine. Top with roasted chickpeas and parmesan cheese (if using). Serve with your choice of protein.