Sunday, March 29, 2015

Kale Caesar Salad with Chickpea Croutons

For the roasted chickpea croutons:
  • 1 (15-oz) can chickpeas (or 1.5 cups cooked)
  • 1/2 teaspoon extra virgin olive oil
  • 1/2 teaspoon fine grain sea salt
  • 1/2 teaspoon garlic powder

For the dressing
  • 1/2 cup 2% plain Greek yogurt
  • 2 tbsp. lemon juice
  • 2 tbsp. olive oil
  • 1 pinch of chilli flakes (optional)
  • 2 cloves of garlic, pressed
  • salt and pepper to taste
  • 1/4 cup grated parmesan cheese
For the lettuce:
  • 1 small/medium bunch Lacinato kale, de-stemmed (5 cups chopped)
  • 2 small heads romaine lettuce (10 cups chopped)
  • Roast chickpea croutons: Preheat oven to 400F. Drain and rinse chickpeas. Place chickpeas in a tea towel and rub dry. Place onto large rimmed baking sheet. Drizzle on oil and roll around to coat. Sprinkle on the garlic powder and salt and toss to coat. You can add a sprinkle of cayenne pepper if you like it spicy. Roast for 20 minutes at 400F, then gently roll the chickpeas around in the baking sheet, then roast for another 10-15 minutes, until lightly golden. They will firm up as they cool.
  • Prepare the dressing: In bowl, whisk together yogurt, oil, lemon juice, garlic, salt and pepper; stir in Parmesan cheese.
  • Prepare the lettuce: De-stem the kale and then finely chop the leaves. Wash and dry in a salad spinner. Place into extra large bowl. Chop up the romaine into bite-sized pieces. Rinse and then spin dry. Place into bowl along with kale.
  • Assemble: Add dressing onto lettuce and toss until fully coated. Now sprinkle on the roasted chickpeas and the Parmesan cheese. Serve immediately. Enjoy!

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