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Kale Caesar Salad + Crispy Parmesan Chickpeas
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5 from 28 votes

Kale Caesar Salad {with Parmesan Roasted Chickpeas}

Kale Caesar Salad with Parmesan Roasted Chickpeas- This healthy Caesar salad is made with both Romaine lettuce and kale for an extra flavor and nutritional boost. Topped with a lightened- up dressing and crunchy Roasted Parmesan Chickpeas this salad is perfect for a light meal, to take to a summer BBQ cookout.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Salad
Cuisine: American
Servings: 6 servings
Calories: 115kcal


For the Crispy Parmesan Roasted Chickpeas

  • 1 15 oz. can chickpeas (garbanzo beans)
  • 1 Tbsp olive oil
  • ½ tsp garlic powder
  • ½ tsp grated lemon zest
  • Sea salt and freshly ground pepper to taste
  • 2 Tbsp grated Parmesan cheese

For the Salad

  • 4 cups chopped fresh kale stems removed
  • 1 Tbsp Olive oil
  • 1 Tbsp lemon juice
  • pinch of salt
  • 4 cups chopped Romaine lettuce
  • ¼ cup grated Parmesan cheese

For the Caesar Dressing

  • 1 Tbsp olive oil
  • ¾ cup plain Greek yogurt
  • 3 Tbsp grated Parmesan cheese
  • 2 Tbsp fresh lemon juice approx. the juice of one medium lemon
  • 1 Tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • ¼ tsp garlic powder
  • Salt & pepper to taste


  • Preheat oven to 375F. Line a large baking sheet with parchment paper. Set aside.
  • Drain and rinse chickpeas. Pat chickpeas with paper towels to dry and remove any loose skins (the drier the chickpeas are before cooking the crispy they will be after cooking).
  • In a large bowl toss chickpeas with oil, garlic powder, lemon zest and salt & pepper.
  • Arrange in a single layer on baking sheet and bake until crisp and light brown ( approx. 45-50 mins) tossing halfway through cooking. Remove from oven and sprinkle with Parmesan cheese.
  • While chickpeas are roasting prepare dressing by combining all dressing ingredients in a medium bowl and thoroughly mixing. You may need to add a small amount of water to thin dressing to desired consistency. Refrigerate dressing until ready to serve.
  • De-stem the kale and tear or chop into bite size pieces. Place the kale, olive oil and lemon juice and a pinch of salt into a large mixing bowl. "Massage" the kale ( with your fingertips) for approx. 3-5 mins. This process helps to tenderize the kale, making it softer and sweeter. Set kale aside.
  • When ready to serve salad, combine kale , Romaine lettuce, Parmesan cheese and desired amount of dressing. Plate greens and top with crispy Parmesan chickpeas.


Nutritional Info for Crispy Parmesan Roasted Chickpeas
Serving size: ⅙ of recipe Calories: 98.9 Fat: 3.4 g Saturated fat: 0.7 g Carbohydrates: 13.6 g Sugar: 0.0 g Sodium: 210.4 mg Fiber: 2.6 g Protein: 3.7 g Cholesterol: 1.3 mg


Serving: 1serving (w/o chickpeas) | Calories: 115kcal | Carbohydrates: 7.1g | Protein: 7.6g | Fat: 6.8g | Saturated Fat: 1.8g | Cholesterol: 4.6mg | Sodium: 202.2mg | Fiber: 2.4g | Sugar: 2.7g