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–+ servings

Healthy Kale Caesar Salad with Tahini Caeser Dressing

Print Recipe
A lighter and healthy kale Caesar salad. Instead of croutons I made crispy roasted chickpeas. All is tossed in a tahini Caesar dressing! So good!
Course Salads
Cuisine American
Keyword caesar dressing, chickpeas, healthy, kale
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 servings
Calories 287
Author Laurie McNamara

Ingredients

FOR THE CHICKPEAS:

  • 15 ounces chickpeas drained, rinsed and patted dry
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1½ teaspoons garlic herb seasoning

FOR THE DRESSING:

  • 1 clove of garlic grated
  • 3 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons warm water
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon kosher salt
  • 3 tablespoons grated Parmesan cheese

FOR THE SALAD:

  • 1 large bunch curly leaf kale
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 cup shaved Parmesan cheese for serving
US Customary - Metric

Instructions

MAKE THE CHICKPEAS:

  • Preheat your oven to 400℉ (or 200℃).
  • Place the chickpeas on a silpat lined, rimmed sheet pan and toss with 1 tablespoon olive oil and 1/2 teaspoon kosher salt. Place on the middle rack of your preheated oven to roast for 40 minutes. Rotating the pan halfway to ensure even roasting. Transfer roasted chickpeas to a bowl and toss with garlic herb seasoning and set aside.

MAKE THE DRESSING:

  • Meanwhile, in a medium bowl combine, grated garlic, tahini, lemon juice, olive oil, warm water, Dion, salt and 3 tablespoons finely grated Parmesan cheese. Whisk to combine and set aside.

MAKE THE SALAD:

  • Rinse and strip the leaves off a large bunch of kale. Pat dry with a kitchen towel or spin-dry in a salad spinner. Work in batches chopping the kale and add it to a large serving bowl. Drizzle the chopped kale with 2 tablespoons olive oil and 1/2 teaspoon kosher salt. Use your impeccably clean hands to gently massage the oil and salt into the leaves.
  • Serve massaged kale with roasted chickpeas, shaved Parmesan and the tahini Caesar dressing. Season with black pepper and a pinch or two of the garlic herb seasoning if desired.

Nutrition

Serving: 1g | Calories: 287kcal | Carbohydrates: 8g | Protein: 7g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Cholesterol: 8mg | Sodium: 930mg | Potassium: 258mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3369IU | Vitamin C: 43mg | Calcium: 213mg | Iron: 2mg