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crunchy kale caesar

croutons have been replaced. nobody panic

prep
10 min
cook
25 min
total
35 min
serves
4
crunchy kale Caesar salad with crispy roasted chickpeas, parmesan, and Greek yogurt dressing
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intro

ingredients

  • 12oz kale, micro-chopped
  • 1 can chickpeas, drained + rinsed
  • olive oil
  • paprika
  • salt, to taste
  • freshly grated Parmesan, to taste

caesar dressing

  • 150 g Greek yogurt
  • 2 tsp olive oil
  • 1 tbsp fresh lemon juice
  • 2 tsp capers
  • 2 tsp caper brine
  • 1 tsp Dijon mustard
  • salt + black pepper, to taste
  • 3 tbsp water

let's make it

  1. 01

    preheat oven to 400°F

  2. 02

    dry the chickpeas well, then toss with olive oil, paprika + salt. spread onto a sheet pan and roast until golden + crispy

  3. 03

    micro-chop the kale, then massage until softened

  4. 04

    blend together the Greek yogurt, olive oil, lemon juice, capers, caper brine, Dijon, salt, black pepper, and water until smooth

  5. 05

    toss the kale with the dressing, then top with crispy chickpeas + lots of freshly grated Parmesan

notes

  • — dry the chickpeas really well before roasting — extra moisture will keep them from getting crispy.
  • — don't skip massaging the kale. it makes a very big difference here.

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