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!
Keyword caesar dressing, chickpeas, healthy, kale
Prep Time 20mins
Cook Time 40mins
Total Time 1hr
Author Laurie McNamara
FOR THE CHICKPEAS:
1(15 ounce) canchickpeasdrained, rinsed and patted dry
1½teaspoonsgarlic herb seasoning
FOR THE DRESSING:
2tablespoonsfresh lemon juice
3tablespoonsgrated Parmesan cheese
FOR THE SALAD:
1 large bunch curly leaf kale
1/4cupshaved Parmesan cheesefor serving
MAKE THE CHICKPEAS:
Preheat your oven to 400°. 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.