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- Kale: 4 cups, chopped - Chickpeas: 1 can (15 oz), drained and rinsed - Olive Oil: 3 tablespoons, divided - Tahini: 1/4 cup - Nutritional Yeast: 1/4 cup - Optional: Grated Parmesan cheese - Garlic powder - Smoked paprika - Salt and freshly ground black pepper - Dijon mustard - Freshly squeezed lemon juice - Water (for thinning dressing) - Freshly cracked black pepper (for garnish) Kale Caesar Salad with Crispy Chickpeas starts with simple yet wholesome ingredients. First, you need fresh kale. I prefer to use four cups, chopped into bite-sized pieces. This helps you enjoy the crunchy texture. Next, you’ll add a can of chickpeas. It’s important to drain and rinse them well. This step helps remove excess sodium and makes them cleaner. Olive oil is key for flavor. You will use three tablespoons. This oil adds richness to both the chickpeas and the dressing. For that creamy texture, you will need tahini. A quarter cup gives the dressing a nutty flavor. Nutritional yeast adds a cheesy taste without dairy. You’ll also use a quarter cup of this ingredient. If you want a non-vegan option, grated Parmesan cheese makes a great addition. Now, let’s talk seasonings. You’ll need garlic powder, smoked paprika, salt, and black pepper. These spices add depth to the dish. Dijon mustard and freshly squeezed lemon juice give the dressing a tangy punch. Finally, you’ll need water to thin the dressing. This makes it easier to coat the kale evenly. And don’t forget freshly cracked black pepper for garnish. It adds a nice touch to the final dish. {{ingredient_image_2}} Set your oven to 400°F (200°C). Grab a baking sheet and line it with parchment paper. This helps with easy cleanup later. In a medium bowl, add the drained chickpeas. Pour in 1 tablespoon of olive oil. Then, sprinkle in garlic powder, smoked paprika, salt, and pepper. Mix well until the chickpeas are coated evenly. Spread the seasoned chickpeas in a single layer on the baking sheet. Roast them in the oven for 25-30 minutes. Remember to shake the pan halfway through to crisp them evenly. They should turn golden brown and crunchy. In a small bowl, mix tahini, lemon juice, Dijon mustard, and nutritional yeast. Add the remaining 2 tablespoons of olive oil. Gradually stir in water until the dressing is smooth and pourable. Season with salt and pepper to taste. Place the chopped kale in a large mixing bowl. Sprinkle a pinch of salt over it. With clean hands, massage the kale for 2-3 minutes. This makes it softer and brings out its flavor. Drizzle the creamy tahini dressing over the massaged kale. Toss the salad thoroughly. Make sure every leaf is coated in the delicious dressing. Once the chickpeas are roasted and cooled a bit, add them to the kale salad. Gently fold everything together to mix the crispy chickpeas with the kale. Portion the salad into bowls. If you like, sprinkle some grated Parmesan cheese on top and add freshly cracked black pepper for extra flavor. Enjoy your delightful meal! To make sure your chickpeas get nice and crispy, rinse and dry them well. After draining the chickpeas, pat them dry with a clean towel. This helps remove excess moisture. Moisture will make them soggy instead of crunchy. Once dry, season them with olive oil, garlic powder, and smoked paprika. Toss them well so they are coated evenly. Kale can be tough, but massaging it helps a lot. After chopping the kale, sprinkle a pinch of salt on top. Use your hands to rub the leaves for about 2-3 minutes. This makes the kale softer and sweeter. You will see the color change to a darker green. This process helps the flavors of the dressing soak into the leaves better. Feel free to get creative with the dressing! While the tahini base is great, you can add herbs and spices for fun twists. Try mixing in fresh basil, dill, or even a touch of chili flakes for heat. Lemon zest can also brighten the flavor. Experimenting with these options can give your salad a unique taste that fits your mood. Pro Tips Perfectly Crispy Chickpeas: Make sure to dry the chickpeas thoroughly after rinsing to achieve maximum crispiness during roasting. Freshly Massaged Kale: Massaging the kale not only softens it but also enhances its flavor. Don’t skip this step for the best texture! Customize Your Dressing: Feel free to adjust the lemon juice and tahini levels in the dressing to suit your taste preference—add more for a tangy kick! Serving Suggestions: This salad pairs beautifully with grilled chicken or shrimp for a heartier meal, or enjoy it as a light lunch on its own. {{image_4}} For a vegan twist, you can swap out the Parmesan cheese. Instead, use nutritional yeast. It adds a cheesy flavor without any dairy. This way, you keep the fun taste while keeping it plant-based. Want to make your salad more filling? You can add proteins like grilled chicken, shrimp, or tofu. Each choice brings its own flavor. Grilled chicken adds a smoky touch. Shrimp gives a sweet and briny bite. Tofu is great for a hearty, vegetarian option. If you want a change, consider using different greens. Spinach or mixed greens work well in place of kale. Spinach is tender and mild, while mixed greens add a variety of textures. This way, you can keep your salad fresh and exciting every time. Store your Kale Caesar Salad with Crispy Chickpeas in an airtight container in the refrigerator. This keeps the salad fresh and tasty for later meals. Avoid letting it sit out to prevent spoilage. For the best taste, consume leftover salad within 2-3 days. The kale stays crisp, and the flavors remain bright. After this time, the salad may lose its crunch and taste. If you have leftover chickpeas, reheat them separately. Crispiness is key, so use an oven or air fryer. This way, they stay crunchy and delicious, adding the perfect texture to your salad. To reduce kale's bitterness, you should massage it. Take your chopped kale and sprinkle a pinch of salt on it. Then, use your hands to knead and squeeze the leaves for 2-3 minutes. This process helps break down the cell walls and softens the leaves. It also brings out the natural flavors. After massaging, drizzle on your tahini dressing. The creamy dressing adds flavor and reduces bitterness. Yes, you can prep this salad ahead of time. Store the kale and dressing separately. Massaged kale can last in the fridge for about 2-3 days. Keep the dressing in a sealed container. When you're ready to serve, just combine the kale and dressing. This way, your salad stays fresh and crisp. You can also store the crispy chickpeas in a separate container. They stay crunchy longer that way. Yes, this Kale Caesar Salad can be made gluten-free. The tahini dressing does not contain gluten. Just check your Dijon mustard and nutritional yeast to ensure they are gluten-free. If you want croutons, use gluten-free bread. You can also skip croutons and enjoy the crispy chickpeas for crunch instead. This salad is tasty and suitable for everyone! This blog post covers a simple yet tasty kale salad with crispy chickpeas. You learned how to make the dressing and mix ingredients. We explored tips for better flavor and texture. You can even adapt the recipe to fit your needs or restrictions. Keep the salad fresh by storing it right. Enjoy this nutritious meal that’s easy to prepare. Cooking should be fun, so get creative with flavors and variations. Taste and enjoy every bite!

Kale Caesar Salad with Crispy Chickpeas

A delicious and healthy twist on the classic Caesar salad, featuring crispy chickpeas and a creamy tahini dressing.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Salad
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 4 cups kale, stems removed and leaves chopped into bite-sized pieces
  • 1 can (15 oz) chickpeas, drained and thoroughly rinsed
  • 3 tablespoons olive oil, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • to taste salt and freshly ground black pepper
  • 1/4 cup nutritional yeast
  • 1/4 cup tahini
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 2 tablespoons water
  • to taste freshly cracked black pepper, for garnish
  • to taste grated Parmesan cheese, optional

Instructions
 

  • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a medium bowl, add the drained chickpeas. Pour in 1 tablespoon of olive oil, then sprinkle in the garlic powder, smoked paprika, and a dash of salt and pepper. Toss until well-coated.
  • Spread the seasoned chickpeas in a single layer on the prepared baking sheet and roast for 25-30 minutes, shaking the pan halfway through.
  • In a small mixing bowl, combine tahini, lemon juice, Dijon mustard, and nutritional yeast. Add the remaining 2 tablespoons of olive oil and gradually incorporate the water while whisking until smooth. Season with salt and pepper to taste.
  • In a large mixing bowl, add the chopped kale and sprinkle with a pinch of salt. Massage the kale for about 2-3 minutes until it softens and turns a darker shade of green.
  • Drizzle the creamy tahini dressing over the massaged kale and toss thoroughly to coat every leaf.
  • Once the chickpeas have finished roasting and cooled slightly, add them to the kale salad and toss gently to combine.
  • Portion the salad into individual serving bowls, sprinkle with grated Parmesan cheese if using, and finish with a crack of black pepper.

Notes

For a non-vegan option, add grated Parmesan cheese.
Keyword chickpeas, healthy, kale, salad, vegan