Kale Caesar Salad with Crispy Chickpeas

• 1 bunch kale, destemmed and torn
• 1 can chickpeas, drained and rinsed
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• 1/2 teaspoon anchovy paste (or substitute)
• 1/2 cup grated Parmesan
• 1/4 cup panko breadcrumbs
• Salt and pepper to taste
• Optional: croutons, extra Parmesan for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 Pat chickpeas dry and toss with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet.
3. 3 Bake chickpeas for 20 minutes, stirring halfway through, until crispy.
4. 4 In a small bowl, whisk together remaining olive oil, lemon juice, garlic, Dijon mustard, and anchovy paste for the dressing.
5. 5 Massage the kale with a bit of the dressing to soften.
6. 6 Toss kale with most of the dressing, reserving some for serving.
7. 7 Combine panko breadcrumbs and Parmesan in a small bowl.
8. 8 Top the salad with crispy chickpeas and the Parmesan-panko mixture.
9. 9 Serve immediately with extra dressing on the side.

Equipment

• Baking sheet
• Mixing bowls
• Whisk

Variations

• Add avocado slices for creaminess.
• Substitute croutons for nuts for a nutty crunch.

Substitutions

• For a vegan option, use vegan Parmesan and omit anchovy paste.
• Substitute tahini for Dijon mustard for a nuttier flavor.

Pairings

• Grilled chicken breast
• Warm pita bread
• A light white wine

Nutrition

Tips

• Make sure chickpeas are completely dry before baking for maximum crispiness.
• Massaging the kale helps it become more tender and flavorful.

Storage

Store separately in airtight containers for up to 2 days. Toss with dressing just before serving.

Freezing: Chickpeas can be frozen for up to 1 month. Thaw at room temperature before use. Salad does not freeze well.

Serving Suggestions

• Pair with a crusty baguette and a simple lemon vinaigrette.
• Add grilled chicken for a heartier meal.

FAQ