Description
A nutritious twist on the classic Caesar salad featuring crispy Parmesan roasted chickpeas on a bed of fresh kale and Romaine.
Ingredients
Scale
- 1 15 oz. can chickpeas (garbanzo beans)
- 1 Tbsp olive oil
- ½ tsp garlic powder
- ½ tsp grated lemon zest
- Sea salt and freshly ground pepper to taste
- 2 Tbsp grated Parmesan cheese
- 4 cups chopped fresh kale (stems removed)
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- Pinch of salt
- 4 cups chopped Romaine lettuce
- ¼ cup grated Parmesan cheese
- 1 Tbsp olive oil
- ¾ cup plain Greek yogurt
- 3 Tbsp grated Parmesan cheese
- 2 Tbsp fresh lemon juice
- 1 Tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- ¼ tsp garlic powder
- Salt & pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare the chickpeas by draining, rinsing, and patting them dry.
- Season the chickpeas with olive oil, garlic powder, lemon zest, sea salt, and pepper.
- Roast the chickpeas for 45-50 minutes, shaking halfway through, then sprinkle with Parmesan cheese.
- Make the dressing by mixing Greek yogurt, Parmesan cheese, lemon juice, Dijon mustard, Worcestershire sauce, garlic powder, salt, and pepper.
- Prepare the kale by removing the stems and massaging it with olive oil, lemon juice, and salt for 3-5 minutes.
- Combine the kale and chopped Romaine lettuce, then drizzle with dressing and toss to coat.
- Serve with roasted chickpeas on top and enjoy immediately.
Notes
Store leftovers in an airtight container. Keep roasted chickpeas separate from greens and dressing for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 15mg
Keywords: Kale Salad, Caesar Salad, Vegetarian Recipe, Chickpeas, Healthy Salad