Caesar salad. Creamy. Tangy. Crisp. It’s one of those classic dishes that everyone seems to love, however it was never a favorite of mine growing up. Every Italian-American restaurant couldn’t seem to get the dressing to romaine ratio correct. And those bottles of Kraft Caesar? Not in my mother’s house.

I now absolutely love a good caesar and although it’s not normally the most nutritious salad out there, you can bet I’ve figured out a way to change that. Kale is nothing new at this point, but I’ll most likely never stop being a fan. It’s way more nutrient dense than the traditional romaine, stands up perfectly against a creamy, thick dressing, and even lasts in a salad overnight. Chickpeas are magical on their own (my love affair with hummus is real), but when roasted, they turn into these little crunchy bursts of flavor. In this recipe, they act like seasoned croutons, which are a necessary part of a true caesar.

The dressing itself is also unintentionally vegan and SO delicious. Keep it simple with some shaved parmesan or jazz it up with avocado, green olives, and/or a protein (shrimp, salmon, or chicken would be great). This kale caesar is the perfect weeknight dinner that everyone will love!

Prep Time 25

Servings 4

Ingredients

1 can chickpeas (15 oz)
¼ tsp sea salt
½ tsp garlic powder
1 head tuscan kale

Vegan Caesar Dressing:

2 tbsp plain hummus
1 tsp dijon mustard (grainy preferred)
1 tbsp fresh garlic (grated or minced)
1 tbsp fresh lemon juice
¼ tsp lemon zest
1 tbsp extra virgin olive oil
¼ tsp sea salt
⅛ tsp cracked black pepper

Instructions

Turn oven to 350. Rinse and clean chickpeas. Pat dry with a towel. Pour onto a baking sheet (parchment paper optional, but it helps). Drizzle with 1 tbsp olive oil, ½ tsp garlic powder and ¼ tsp sea salt; toss to coat. Bake for 20-25 minutes, tossing half way to move chickpeas around.
While those cook, rinse and de-stem kale leaves. Chop into small ribbons and place into a large mixing bowl.
Make the dressing by pouring all ingredients into a small bowl and whisking to combine. It will definitely be a thicker dressing, but if you like it thinner, add a little water.
When chickpeas are done, set aside to cool.
Add dressing to the kale and massage with your hands to fully incorporate it into all the leaves/crevices. (This is the key to an amazing kale salad– it helps the fibrous greens to break down a bit) Top with chickpeas and any extras you’d like from parmesan cheese to avocado or even chicken/shrimp.