This classic recipe got a bit of an upgrade with the crunchy chickpea “croutons” and the dressing that is nothing short of fabulous! We bet you’ll be ditching the store-bought caesar dressing immediately! This salad would also pair really well with grilled salmon and could be served in a bigger portion for dinner. YUM!
Kale Caesar with Crispy Chickpeas and Grilled Chicken
Makes: 2-4 Servings
Total Time: 1 hour
1 large bunch lacinato kale, sliced thin, then chopped 1 1⁄2 cups cooked chickpeas (or 1 15-oz. Can, drained) 1 tablespoon olive oil
1 clove garlic, minced
1⁄4 teaspoon fine sea salt
1 egg yolk
juice of 1⁄2 lemon
2 teaspoons Dijon mustard
2 teaspoons anchovy paste
1 teaspoon Worcestershire sauce
1/3 cup olive oil
1/3 cup freshly grated parmesan
1⁄2 cup cooked quinoa
2 grilled chicken breasts, sliced
To make the croutons- preheat oven to 400°F. Toss chickpeas with olive oil, garlic and salt in a large bowl, then pour them onto a rimmed baking sheet. Arrange in a single layer and bake until crisp, about 45 minutes.
For the dressing- in a large mixing bowl, combine the egg yolk, lemon juice, mustard, anchovy paste and Worcestershire sauce. Whisk until nice and smooth. Then add the olive oil and whisk again. Then add the parmesan cheese and whisk again.
When the chickpeas are done roasting, remove the pan from the oven and let cool for 10 minutes.
Combine the kale, dressing and quinoa. Top with sliced grilled chicken and crispy chickpeas.