I realize most people don’t read ‘kale salad’ and jump for joy but this Kale & Crispy Chickpea Caesar Salad is anything but ordinary. It has all the elements of a really great salad: hearty greens that don’t get soggy, creamy dressing that’s a total flavor explosion, crispy, salty ‘croutons’ and cheese!
Kale can be a bit bitter when prepared certain ways, and it can be a bit too earthy and chewy when eaten raw. To prepare the kale for a salad, I recommend giving it a rough chop, tossing and massaging it in olive oil and letting it sit for a few minutes. 
This will cut down on the bitterness and make the texture more palatable. Now it’s ready to be dressed and topped.
Kale & Crispy Chickpea Caesar Salad
Serves 4
Ingredients
Crispy Chickpeas:
- 15-ounce can chickpeas, rinsed and drained
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon kosher or sea salt
Caesar Dressing:
- ¼ cup extra-virgin olive oil
- 2 tablespoons mayonnaise
- 2 tablespoons freshly grated Parmesan
- ½ anchovy fillet, finely minced or 1 teaspoon anchovy paste
- 2 cloves garlic, peeled and minced
- 2 tablespoons fresh lemon zest and juice
- 2 teaspoons Worcestershire sauce
- 1 teaspoon granulated sugar
- ¼ teaspoon kosher or sea salt
- ½ teaspoon ground black pepper
Kale Salad:
- 1 large bunch Lacinato kale, stemmed and chopped
- 1 tablespoon olive oil (optional)
- ¼ cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Lay paper towels out on a cutting board. Pour chickpeas onto the paper towels and pay them dry. Transfer to a large mixing bowl. Add olive oil and salt and toss to coat. Transfer mixture to a baking sheet and spread chickpeas in one even layer. Roast 30-35 minutes or until crispy, stirring halfway through. Remove and let cool.
- In the same bowl, whisk together dressing ingredients. Taste and adjust seasoning, if necessary.
- Optional step: Place kale in a large bowl and drizzle with olive oil. Massage the kale until it’s all coated with the olive oil. Let sit 5 minutes.
- Add kale to the bowl of dressing and stir it to thoroughly coat.
- When ready to serve, distribute dressed kale to large bowls and top with crispy chickpeas and freshly grated Parmesan cheese.
Julie Andrews, MS, RDN, CD is a food and nutrition consultant, registered dietitian, chef, food photographer, culinary media expert and food writer. She is the creator and owner of The Healthy Epicurean where she create recipes, food photos and food videos for clients and brands. She also leads workshops for culinary skills, food styling and photography and leads cooking classes. Julie is regularly featured on television and in the media, where she showcases simple, wholesome and delicious recipes from her blog.