All kale Caesar salad
Ingredients
- 15-oz can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Caesar vinaigrette
- 1/4 cup olive oil
- 1 lemon, juice
- 1/4 cup freshly grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon anchovy paste
- 1 teaspoon Worcestershire sauce
- 1 garlic clove, grated
Salad
- 4 cups green kale, finely chopped
- 4 cups Lacinato kale, finely chopped
- 1/2 cup chopped fresh parsley
- 1 avocado, sliced
Directions
- Preheat the oven to 325°F. Line a small baking sheet with parchment paper.
- Arrange the chickpeas on the baking sheet and toss them with the olive oil, garlic powder, salt, and pepper.
- Bake until they are crisp and golden, about 30 minutes, tossing at least once during the cooking process. Remove from the oven and set aside to cool.
- In the meantime, in a small bowl, whisk together the olive oil, lemon juice, Parmesan cheese, Dijon mustard, anchovy paste, garlic, salt, and pepper.
- In a large bowl, combine the green kale, Lacinato kale, parsley, and the Caesar vinaigrette. Toss well.
- Serve immediately topped with the Crunchy Chickpea Croutons and sliced avocado.
Nutritional information (per serving)
Calories 384
