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All kale Caesar salad

Be sure to check out Sara Lynn's meal planning site here.


  • 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


  • 4 cups green kale, finely chopped
  • 4 cups Lacinato kale, finely chopped
  • 1/2 cup chopped fresh parsley
  • 1 avocado, sliced


  1. Preheat the oven to 325°F. Line a small baking sheet with parchment paper.
  2. Arrange the chickpeas on the baking sheet and toss them with the olive oil, garlic powder, salt, and pepper.
  3. 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.
  4. In the meantime, in a small bowl, whisk together the olive oil, lemon juice, Parmesan cheese, Dijon mustard, anchovy paste, garlic, salt, and pepper.
  5. In a large bowl, combine the green kale, Lacinato kale, parsley, and the Caesar vinaigrette. Toss well.
  6. Serve immediately topped with the Crunchy Chickpea Croutons and sliced avocado.

Nutritional Guidelines
(Per Serving)
384 Calories

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