Kale Caesar Salad with Chickpea Croutons Recipe
A crunchy, creamy, and nutrient-packed twist on the classic Caesar salad—featuring crispy chickpeas instead of croutons and a bold, garlicky dressing.
Ingredients
For the Salad:
- 1 large bunch kale stems removed and chopped
- 1 tbsp olive oil
- ½ tsp salt
- For the Chickpea Croutons:
- 1 can 15 oz chickpeas, drained and patted dry
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp salt
For the Dressing:
- ½ cup raw cashews soaked for 30 minutes
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp capers
- 2 cloves garlic
- ½ tsp salt
- ¼ cup water adjust for consistency
For Garnish:
- ¼ cup nutritional yeast
- Fresh black pepper
Instructions
Roast the Chickpeas
- Preheat oven to 400°F (200°C).
- Toss chickpeas with olive oil, garlic powder, paprika, and salt.
- Spread on a baking sheet and roast for 20 minutes, shaking halfway.
Massage the Kale
- Place chopped kale in a large bowl.
- Drizzle with olive oil and salt.
- Massage with your hands for 2 minutes until tender.
Make the Dressing
- Blend cashews, lemon juice, mustard, capers, garlic, salt, and water until smooth.
- Adjust thickness with more water if needed.
Assemble the Salad
- Toss kale with dressing until well coated.
- Top with roasted chickpeas and nutritional yeast.
Finish with black pepper.
- Serve and Enjoy
- Grab a bowl, dig in, and enjoy every creamy, crunchy bite!
Notes
Nutritional Information (Per Serving)
- Calories: 320
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 12g
Vitamins & Minerals (Per Serving)
- Vitamin A: 50%
- Vitamin C: 40%
- Iron: 20%
- Calcium: 15%
- Magnesium: 12%
Tips for the Best Salad
- Massage the kale longer for a softer texture.
- For extra crunch, bake the chickpeas a few minutes longer.
- Store dressing separately to keep the salad fresh.
- Add avocado for an extra creamy touch.