About the Recipe
Experience the irresistible Kale Caesar Salad - a nutrient-packed, plant-based powerhouse! Loaded with crispy chickpeas, creamy avocado dressing, and a satisfying blend of salt, savory, and crunch, this nutrient-packed dish is a true powerhouse.
Ingredients
For the chickpea croutons
1 (15 oz) can chickpeas, drained and rinsed
2 Tbsp olive oil
1 tsp garlic powder
1/2 tsp salt
For the dressing
1 small avocado
1 Tbsp Dijon mustard
3 Tbsp lemon juice
1 Tbsp capers and brine
2 garlic cloves
1/4 cup olive oil
2 Tbsp water
Salt & pepper (to taste)
For the salad
1 bunch of kale
Extra veggies of choice: micro greens, shredded carrots and/or shredded cabbage
Preparation
For the chickpea croutons
Preheat oven to 375F
Pat the chickpeas dry with a clean dishtowel or paper towel. The drier the chickpeas are, the crispier your end result.
Next toss the chickpeas with olive oil, garlic powder and salt until coated, then arrange in an even layer on a baking sheet.
Bake for 25-30 minutes, shaking the pan half way through for even crispiness.
For the dressing
While the chickpeas bake, add all of the dressing ingredients to a blender. Blend until the dressing is smooth.
For the salad
Wash the kale and remove the stems. Tear the greens into bite-size pieces, and put them in a salad bowl.
Feel free to massage the kale with a little dressing or olive oil before assembling. This softens the leaves and removes some of the bitter flavors.
Pour the dressing over the kale and toss until we’ll coated. Feel free to add extra veggies of choice and lightly toss again. Top with crispy chickpea croutons.
NOTES: I recommend storing the dressing and chopped kale separately if you won’t be eating it right away to ensure a crispy. Dress your salad right before serving for a fresher and crispier dish.