KALE CAESAR SALAD {WITH PARMESAN ROASTED CHICKPEAS}

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Kale Caesar Salad with Parmesan Roasted Chickpeas - Kale and Romaine lettuce are used to make this nutritious Caesar salad for an added flavor and nutritional boost. This salad is ideal for a light lunch, to bring to a summer BBQ, or for your Fourth of July party. It is topped with a lightened-up dressing and crispy Roasted Parmesan Chickpeas.

KALE CAESAR SALAD {WITH PARMESAN ROASTED CHICKPEAS}

In my opinion, a salad is appropriate on any given day (I might even be addicted to them!).  I REALLY crave salads like this Kale Caesar Salad with Crispy Parmesan Roasted Chickpeas (or this Strawberry Avocado and Feta salad or this Italian Salad) as the weather starts to get warmer. The taste combination shouts summertime fun! (Consider barbecues, pool parties, picnics, gatherings with family, etc.).

Kale Caesar Salad with Parmesan Roasted Chickpeas Ingredients

KALE CAESAR SALAD {WITH PARMESAN ROASTED CHICKPEAS}

For the Crispy Parmesan Roasted Chickpeas

  • 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

For the Salad

  • 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

For the Caesar Dressing

  • 1 Tbsp olive oil
  • ¾ cup plain Greek yogurt
  • 3 Tbsp grated Parmesan cheese
  • 2 Tbsp fresh lemon juice approx. the juice of one medium lemon
  • 1 Tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • ¼ tsp garlic powder
  • Salt & pepper to taste

Instructions

KALE CAESAR SALAD {WITH PARMESAN ROASTED CHICKPEAS}
  1. Set the oven to 375°F. Using parchment paper, line a sizable baking sheet. Place aside.
  2. Rinse and drain chickpeas. To dry and remove any loose skins, pat chickpeas with paper towels (the drier they are before cooking, the crispier they will be when finished).
  3. Chickpeas should be mixed with oil, garlic powder, lemon zest, salt, and pepper in a big basin.
  4. Place in a single layer on a baking sheet, tossing halfway through baking, and bake for 45 to 50 minutes, or until crisp and light brown. After taking it out of the oven, top with Parmesan.
  5. Prepare the dressing by placing all of the ingredients in a medium bowl and properly mixing it while the chickpeas are roasting. If necessary, add a little water to thin the dressing to the desired consistency. Refrigerate the dressing until you're ready to serve.
  6. Remove the kale's stems and slice or break it into bite-sized pieces. In a sizable mixing basin, combine the kale, olive oil, lemon juice, and a dash of salt. For around 3 to 5 minutes, "massage" the kale with your fingertips. This procedure aids in softening and sweetening the kale. Separate the kale.
  7. Combine kale, Romaine lettuce, Parmesan cheese, and appropriate amount of dressing when you're ready to serve the salad. Serve greens with crispy Parmesan chickpeas on top.

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