Recipe: Crispy Chickpea Caesar Salad
We’ve upgraded a classic in this Crispy Chickpea Caesar salad! When you hear Caesar salad, you may think of romaine lettuce topped with croutons and parmesan cheese. While romaine is a good source of vitamins A and C, switching to kale adds a nice boost of vitamin K and extra antioxidants, thanks to its deep green color. Upgrading from croutons to crispy chickpeas uplevels the nutrition even more! Chickpeas (also known as garbanzo beans) are also a source of starch, but, unlike croutons, they are a great source of fiber and plant protein. Lastly, the Greek yogurt dressing adds protein and probiotics (good bacteria) to boost satiety and support healthy digestion.
This meal can be served as a side or topped with chicken or salmon to make a complete Plate Method meal!
Crispy Chickpea Caesar Salad
Serves 4-6
Ingredients:
- 15 oz can chickpeas (aka “garbanzo” beans)
- 1 Tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp grated lemon zest
- Salt and pepper, to taste
- 8 C fresh kale, washed, stems removed, and chopped
- 1 Tbsp olive oil
- 1 Tbsp lemon Juice
- 1 pinch of salt
- 1/4 C plus 1 Tbsp grated Parmesan cheese
For the dressing:
- 1 Tbsp olive oil
- 3/4 C plain Greek yogurt
- 3 Tbsp grated Parmesan cheese
- 2 Tbsp fresh lemon Juice
- 1 Tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/4 tsp garlic powder
- Salt and pepper to taste
Directions:
- Preheat oven to 375°F. Line a large baking sheet with parchment paper. Set aside.
- Drain and rinse chickpeas. Pat and rub with paper towels to dry and remove loose skins, as able (the drier the chickpeas are before cooking, the crispier they will be).
- In a large bowl, toss chickpeas with olive oil, garlic powder, lemon zest, salt, and pepper. Arrange chickpeas in a single layer on a lined baking sheet. Bake until crisp and lightly browned, 45-50 minutes, tossing halfway through cooking.
- While chickpeas roast, prepare dressing. Combine all dressing ingredients in a medium bowl and whisk well. You may need to add a small amount of water to thin the dressing to the desired consistency. Refrigerate dressing until ready to serve.
- Place kale, olive oil, lemon juice, and a pinch of salt in a large mixing bowl and “massage” kale (squeezing it with your hands) for 3 minutes. This process helps tenderize kale when eating it raw, making it softer and sweeter. After massaging, set the kale aside and wash your hands.
- Remove chickpeas from oven. Sprinkle with 1 Tbsp parmesan cheese.
- When ready to serve, combine kale and desired amount of dressing (there may be leftovers).
- Toss to coat. Top with grated parmesan cheese and crispy parmesan chickpeas divided between servings.
Swaps:
- For the chickpeas (or to make it Plate Method): 1 lb. cooked chicken breast or salmon fillets
- For the kale: romaine lettuce (skip the massaging step needed for kale)
- For the Greek yogurt: 2/3 C mayonnaise or vegan mayo or plain vegan yogurt