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Kale caesar salad tossed with chickpea croutons and grated parmesan, a wooden spoon resting across the bowl.
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5 from 1 vote

Kale Caesar Salad

This kale Caesar salad swaps in crunchy chickpea croutons and hearty lacinato kale for a more filling take on the classic.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Salads
Cuisine: American, Italian, Italian-American, Mediterranean
Diet: Gluten Free
Servings: 4 servings
Calories: 343kcal
Author: Cassie Johnston

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

Serving: 1serving | Calories: 343kcal | Carbohydrates: 18g | Protein: 10g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 8g | Cholesterol: 22mg | Sodium: 1164mg | Potassium: 268mg | Fiber: 6g | Sugar: 1g | Vitamin A: 2869IU | Vitamin C: 4mg | Calcium: 179mg | Iron: 2mg
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