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Kale and Crispy Chick Pea Caesar Salad

Caesar dressing is typically high in saturated fat, so I gave it a nutritional upgrade here by using extra-virgin olive oil as the base ingredient. It’s bursting with flavor from fresh Parmesan, anchovies, garlic, lemon, and Worcestershire sauce, and it goes perfectly with a hearty green like kale. Instead of traditional croutons, roasted chickpeas add a healthy crunch.
Course Dinner, Lunch
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 326 kcal
Author Katie Morford

Ingredients

For the crispy chickpeas

  • One 15-ounce can no-salt- added chickpeas, drained and rinsed
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon kosher salt or sea salt

For the dressing and salad

  • ¼ cup extra-virgin olive oil
  • 2 tablespoons mayonnaise
  • 2 tablespoons freshly grated Parmesan cheese
  • ½ anchovy fillet, finely minced, or 1 teaspoon anchovy paste
  • 2 garlic cloves, minced
  • Zest and juice of ½ medium lemon
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

To assemble the salad

  • 1 large bunch lacinato kale, stemmed and chopped
  • 1/4 cup finely grated Parmesan cheese

Instructions

To roast the chick peas

  1. Preheat oven to 425 degrees F. 

  2. Lay paper towels out on a cutting board. Pour the chickpeas onto the paper towels and pat them dry. Transfer the chickpeas to a large mixing bowl.

  3. Add the olive oil and salt; toss to coat. Transfer the mixture to a baking sheet, and spread the chickpeas in one even layer. Roast in the oven for 30 to 35 minutes or until crispy, stirring halfway through. Remove the chickpeas from the oven and set them aside to cool.

To make the dressing

  1. In the same bowl you used to season the chickpeas, whisk together the olive oil, mayonnaise, Parmesan, anchovy, garlic, lemon zest and juice, Worcestershire, sugar, salt, and black pepper. Taste and adjust the seasonings, if necessary.

To assemble the salad

  1. Add the kale to the bowl and stir to thoroughly coat it with the dressing.

  2. When ready to serve, distribute the dressed kale among four large bowls. Top each serving with crispy chickpeas and Parmesan cheese.

  3. Store the kale salad in an airtight container in the refrigerator for up to 3 days. Store the chickpeas in an airtight container or a sealed plastic bag at room temperature for up to 7 days. Toss together just before serving.