Kale Caesar Salad with Chickpea Croutons

Ingredients:

 

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)

Directions:

• 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!

Spicy Roasted Chickpeas & Edamame

Ingredients:

• 1 can chickpeas
• 1/2 bag shelled, frozen edamame
• 1 tsp cumin
• 1/4+ tsp salt
• 1/4+ tsp garlic powder

Directions:

• Preheat oven to 400. Drain and rinse chickpeas in a colander and mix with thawed edamame. Let as much water drain as possible while you’re mixing your spices, then dab legumes with a paper towel to make as dry as possible. In a small bowl, combine cumin, salt, garlic.
• Transfer edamame and chickpeas to a medium bowl. Sprinkle spices over legumes and toss gently to evenly coat. Bake for 40-45 minutes, gently stirring every 15 minutes or so, until chickpeas are crispy on the outside. Let cool and serve. Enjoy!

Roasted Honey Cinnamon Chickpeas

Ingredients:

• 15-ounce can garbanzo beans
• 1/2 tablespoon olive oil
• 1 tablespoon honey
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/8 teaspoon sea salt

Directions:

Preheat oven to 350°F. Line a baking sheet with parchment paper. Drain and rinse the chickpeas in a colander. Place them on a towel to dry off. Spread chickpeas on a baking sheet in a single layer. Bake for approximately 45 minutes or until crispy. 

While the chickpeas are still hot, toss them in a bowl with the oil, honey, cinnamon, nutmeg, and salt. Enjoy as is, or for a caramelized effect, place them back in the oven for another 10 minutes. Store leftover chickpeas in an airtight container. Enjoy!

Spicy Roasted Chickpeas

Ingredients:

• 1 can of chickpeas, also known as garbanzo beans, drained and rinsed
• 2 tablespoons olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 3/4 teaspoon cayenne pepper
• 3/4 teaspoon sea salt

Directions:

Heat the oven to 400°F and arrange a rack in the middle. Place the chickpeas in a large bowl and toss with the remaining ingredients until evenly coated. Spread the chickpeas in an even layer on a rimmed baking sheet and bake until crisp, about 30 to 35 minutes. Enjoy!