Kale Caesar Salad with Chickpea Croutons

Name: Kale Caesar Salad with Chickpea Croutons
Prep time: 20

5 out of 5 stars (based on 10 reviews)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

5 ingredients

Roasting adds another dimension to one of my favorite pantry staples, canned chickpeas. It makes them crisp and crunchy and a wonderful gluten-free substitute for croutons in this not-so classic version of Caesar Salad. If...

1 16-ounce can chickpeas, drained and rinsed
1 tablespoon olive oil
1 bunch Tuscan kale, chopped, about 4 cups
½ cup Yogurt Caesar Dressing
salt and pepper to taste

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Nutrition Facts

Calories

232 cals

Fat

8 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

3 g

Carbohydrates

32 g

Sugar

7 g

Fiber

9 g

Protein

11 g

Sodium

461 mg

Directions

Preheat oven to 400 degrees
On a baking sheet, arrange chickpeas in a single layer. Drizzle with olive oil and season with salt and pepper. Place baking sheet in oven and roast for about 20 minutes, or until golden brown and crisp. Remove from oven and cool.
In a large bowl, combine kale, roasted chickpeas and Caesar dressing. Mix thoroughly until dressing evenly coats kale.

Chef Tips

Kale is very fibrous. By “massaging” the leaves of kale with your fingers, it helps to break up the fibers, making it easier to eat. If you’re not into the veggie massage business, this can also be achieved by either tossing the kale with a few tablespoons of lemon juice, which will help to break down the fibers in the kale, or you can simply toss your kale in the Caesar dressing and let it sit and ‘cook’ for 30 minutes or so before eating for the same effect. If you go this route, add the crispy chickpea ‘croutons’ just before eating so they don’t get soggy.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society