Go Back
Overhead view of massaged kale Caesar salad with golden roasted chickpeas and shaved parmesan in a wooden bowl

Kale Caesar Salad with Roasted Chickpea Croutons

Massaged kale tossed with crisp roasted chickpea croutons and a creamy yogurt Caesar dressing, ready in about 40 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 177
Ingredients Method Notes

Ingredients
  

Chickpea Croutons
  • 1 can chickpeas (425 g), drained and patted dry
  • 1.5 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper optional
  • 1/2 tsp salt
Massaged Kale
  • 300 g kale stems removed and leaves torn; curly or lacinato
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/4 tsp salt
Caesar Dressing
  • 80 g plain Greek yogurt full-fat preferred
  • 2 tbsp grated parmesan plus extra for serving
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 garlic clove small, minced
  • 2 anchovy fillets , minced; or 1 tsp anchovy paste
  • 2 tbsp olive oil
  • 1 water -2 tbsp, to thin
  • black pepper to taste

Method
 

Roast the Chickpea Croutons
  1. Heat the oven to 200C / 400F. Line a sheet pan 33 x 46 cm / 13 x 18 inch with parchment.
  2. Pat the chickpeas very dry with a towel, then toss on the pan with olive oil, smoked paprika, garlic powder, cayenne, and salt.
  3. Roast for 25 to 28 minutes, shaking the pan halfway through, until deep golden and crisp on the outside. They'll firm up more as they cool, so don't worry if a few still feel soft straight out of the oven.
Massage the Kale
  1. Strip the kale leaves from the stems and tear into bite-size pieces into a large mixing bowl.
  2. Drizzle with olive oil, lemon juice, and salt. Massage with your hands for 3 to 4 minutes, pressing firmly, until the leaves turn darker green and feel silky instead of stiff.
Make the Caesar Dressing
  1. Whisk the yogurt, parmesan, lemon juice, Dijon, garlic, and anchovy together in a small bowl.
  2. Stream in the olive oil while whisking, then thin with 1 to 2 tbsp water until the dressing coats the back of a spoon. Season with black pepper.
Assemble the Salad
  1. Pour the dressing over the massaged kale and toss with tongs until every leaf is coated.
  2. Top with the warm chickpea croutons and extra parmesan. Serve right away while the croutons are still crisp.

Notes

  • Pat chickpeas bone dry before roasting or they'll steam instead of crisp.
  • Massage kale until it feels silky, not just wilted, about 3 to 4 minutes.
  • Add croutons only right before serving to keep them crunchy.
  • Thin the dressing gradually, it thickens more once it hits cold kale.