Kale Caesar Salad
Kale caesar salad has been in our weekly dinner rotation for years! Crunchy chickpea croutons and a rich homemade dressing turn this classic side into something hearty enough to serve as dinner. Even better? This salad is sturdy enough to hold in the fridge for days.
FROM THE COOK
"Don't sleep on the chickpea croutons! They are such a fun twist on regular croutons plus they add in protein and fiber"
- Cassie
Recipe at a glance
Why I Love This Recipe
Even kale haters clear their plate on this one! Something about the crunch of those chickpea croutons combined with the heartiness of the kale wins everyone over.
This salad started honestly because I had a bunch of kale that I needed to use up, and it's stuck around for years because it's just plain ole delicious! It's simple enough for a Tuesday, but I've been known make a big batch for get-togethers too, since it holds up better than most dressed salads sitting out on a table. Here's why I love it:
- Prep ahead friendly. Make the salad all-kale, and it'll hold up in the fridge for a day or two without going soggy, so it's an easy one to make ahead for lunches or a potluck.
- Nutty, hearty kale. Lacinato kale brings a bite and flavor that just romaine doesn't have, for more substance in every forkful.
- Crunchy chickpea croutons. They're the star here, but regular croutons work fine if you don't want to make the chickpea version
- Homemade Caesar dressing. I always make my own homemade caesar dressing, but you can use a bottle version just fine!
If you're looking for a hearty version of everyone's favorite salad, I got you covered!
Ingredients
Head's up: Check the recipe card below for the full ingredients list
- Lacinato kale. Also called dinosaur or Tuscan kale. This kale has thinner, more tender leaves than curly kale, which makes it a better fit for eating raw in a salad.
- Romaine. You can drop it entirely from the recipe for a heartier salad, but I've found a mix of half romaine and half kale to be so delightful.
- Canned Chickpeas, oil, seasonings. The makings for our chickpea croutons. You can always swap in store-bought croutons. But I encourage you to try the chickpea croutons at least once!
- Parmesan. Is it a Caesar salad if it isn't loaded with parm? For a dairy-free version, use the cashew parmesan from my vegan stuffed shells recipe instead.
- Homemade Caesar dressing. I always make my own because we have a chicken egg allergy in my house that makes buying salad dressings impossible (womp, womp), but a good quality store-bought version also works well. Marzetti Supreme Caesar is my fave.
Variations and Substitutions
- Make it dairy-free: Swap in either a store-bought dairy-free parmesan cheese or my cashew and nutritional yeast parmesan cheese listed in my vegan stuffed shells recipe.
- Make it vegetarian: When making the homemade caesar salad dressing, skip the anchovies, and instead swap in 1 tablespoon vegan worchestershire sauce.
- Make it meal-prep friendly: Follow the same method I do for my mason jar salads, dressing in the bottom, followed by chickpeas, greens, and Parm.
- Add some protein: This salad is great topped with rotisserie chicken (or my simple roasted chicken recipe if you want to make your own), grilled chicken thighs, or salmon cakes!
How to Make Kale Caesar Salad
Step 1: Roast the chickpeas. Pat the chickpeas dry, then toss them with avocado oil, sea salt, and garlic powder on a parchment-lined baking sheet.
Step 2: Bake until crisp. Roast at 400°F for about 20 minutes, stir, then continue baking for another 10-15 minutes, until deeply golden and crisp. Let them cool completely on the pan. They'll firm up more as they sit.
Step 3: Make the dressing. While the chickpeas roast, I make my homemade Caesar salad dressing. You can also use a good bottled version.
Step 4: Dress the salad. Toss the lacinato kale and romaine together in a large bowl, then pour the dressing over top and toss it into the leaves until evenly coated.
Step 5: Add the parmesan. Sprinkle freshly grated parmesan over the dressed greens and toss again.
Step 6: Top with croutons and serve. Scatter the crispy chickpea croutons over the salad right before serving, so they stay crunchy.
👩🏻🍳 Cassie's Tips
- Dry the chickpeas thoroughly. Any leftover moisture steams instead of roasts, so I pat them dry with a towel before they go on the pan. This is the difference between crisp croutons and soft ones.
- Let the croutons cool completely. They'll seem a little soft straight out of the oven-that's normal. They firm up and crisp as they cool, so resist the urge to judge them too early.
- Save the croutons for the very end. If I'm packing this for lunch or serving it at a gathering, I keep the croutons separate and add them right before eating so they don't go soft sitting on the dressed kale.
- Want to make this in advance? Use all kale instead of half-kale, half-Romaine. Give the kale a good massage with the dressing to soften the leaves and reduce the bitterness. The salad made this way will hold in the fridge for a day or two. You can also pack it how I do for salads in a jar-dressing on the bottom, greens on top.
This kale Caesar has earned its spot in my regular rotation, and I think it'll earn one in yours too. If you make it, I'd love to hear how it turns out. Leave a rating and comment below!
Serve this salad with these main dishes:
If you tried this Kale Caesar Salad or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments!
📖 Recipe
Kale Caesar Salad
Ingredients
For the Crunchy Chickpea Croutons:
- 15 ounce canned chickpeas drained, rinsed, and patted dry
- 1 tablespoon avocado oil
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
For the Salad:
- 1 bunch lacinato kale torn into bite-sized pieces (about 2 cups)
- 1 heart romaine cut into bite-sized pieces (about 2 cups)
- ½ cup grated Parmesan cheese
- ½ cup homemade Caesar salad dressing plus more to taste
- freshly grated black pepper to taste
Instructions
Make Crunchy Chickpea Croutons
- Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat. Dry the 15 ounce canned chickpeas on a clean tea towel, and then transfer to the prepared baking sheet.
- Drizzle with 1 tablespoon avocado oil and roll around to coat. Sprinkle on ½ teaspoon sea salt and ½ teaspoon garlic powder.
- Bake in a preheated oven for 20 minutes, stir, then bake for an additional 10-15 minutes, or until the chickpeas begin to brown. Remove from oven and let cool completely. Chickpeas will firm up as they cool.
To Assemble the Salad
- Toss the 1 bunch lacinato kale and 1 heart romaine together with the ½ cup homemade Caesar salad dressing. Add more dressing if desired.
- Top with the chickpea croutons, Parmesan, and a good dose of freshly cracked black pepper.
Notes
- No time to make the components from scratch? Store-bought croutons and a good bottled Caesar dressing both work fine here.
- For a dairy-free version, swap in the parmesan from my vegan stuffed shells recipe and use a store-bought vegan Caesar dressing.
- Making this ahead? Use in all kale instead of the romaine-it'll hold dressed in the fridge for up to 2 days without going limp. For longer storage, layer it like my mason jar salads: dressing on the bottom, kale and toppings layered above.
Nutrition
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I had never tried kale in Ceasar salad before!