Kale Caesar Salad with Crispy Chickpeas

Kale & Crispy Chickpea Caesar Salad

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A massaged kale salad with crispy roasted chickpeas and THE BEST Caesar dressing.



Crispy Chickpeas:

  • 15-ounce can chickpeas, rinsed and drained
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon kosher or sea salt

 Caesar Dressing:

  • ¼ cup extra-virgin olive oil
  • 2 tablespoons mayonnaise
  • 2 tablespoons freshly grated Parmesan
  • ½ anchovy fillet, finely minced or 1 teaspoon anchovy paste
  • 2 cloves garlic, peeled and minced
  • 2 tablespoons fresh lemon zest and juice
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon granulated sugar
  • ¼ teaspoon kosher or sea salt
  • ½ teaspoon ground black pepper

Kale Salad:

  • 1 large bunch lacinato kale, stemmed and chopped
  • 1 tablespoon olive oil (optional)
  • ¼ cup freshly grated Parmesan cheese


  1. Preheat oven to 425 degrees.
  2. Lay paper towels out on a cutting board. Pour chickpeas onto the paper towels and pay them dry. Transfer to a large mixing bowl. Add olive oil and salt and toss to coat. Transfer mixture to a baking sheet and spread chickpeas in one even layer. Roast 30-35 minutes or until crispy, stirring halfway through. Remove and let cool.
  3. In the same bowl, whisk together dressing ingredients. Taste and adjust seasoning, if necessary. Add kale and stir to thoroughly coat with dressing.
  4. Optional step: Place kale in a large bowl and drizzle with olive oil. Massage the kale until it's all coated with the olive oil. Let sit 5 minutes.
  5. When ready to serve, distribute dressed kale to large bowls and top with crispy chickpeas and freshly grated Parmesan cheese.