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

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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