KALE CAESAR SALAD WITH CRISPY CHICKPEAS

January 7, 2015

Author Notes:

This recipe has lots of zip–everything you could ever desire in the traditional Caesar salad but much healthier. Marinaded kale, crispy chickpeas, and the PERFECT dressing–the most delicious detox.

Madeline

Serves: 4

Ingredients

Crispy Chickpeas Ingredients

  • 1 14 oz. can chickpeas–drained and rinsed
  • 1 tablespoon coconut oil
  • 2 teaspoons cumin

Salad ingredients

  • 6 cloves garlic
  • 1/4 cup Dijon mustard
  • 1/4 cup tamari
  • 1/4 cup tahini
  • Juice from 3 lemons–divided
  • 1/4 cup water
  • 3 cups kale (a bunch)–stems removed and torn
  • 1/4 cup capers
  • 1 avocado–sliced
In This Recipe

Directions

Crispy Chickpeas Ingredients

  1. Start by making the chickpeas: Preheat the oven to 400 degrees. Mix chickpeas with oil and seasonings until evenly coated. Salt and pepper to taste. Place chickpeas in a single layer on a baking sheet lined with parchment paper. Bake for 30-40 minutes or until crisp.

Salad ingredients

  1. Dressing: Blend all of the garlic, mustard, tamari, tahini, juice from 2 lemons, and water in a blender until smooth. Season to taste. Add more water for a thinner consistency, if desired.
  2. Prep Kale: Mix kale in a large salad bowl with the juice from one lemon. Add a few pinches of salt and massage until well coated and slightly wilted.
  3. Assemble Salad: Toss kale with salad dressing and capers. Top with chickpeas and avocado slices. Enjoy!

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