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.
2tablespoonfresh lemon juiceapprox. the juice of one medium lemon
1tablespoonDijon mustard
1teaspoonWorcestershire sauce
¼teaspoongarlic powder
Salt & pepper to taste
Instructions
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.
Notes
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