Kale Caesar Salad
The old-school Caesar salad gets a superfood spin, thanks to the addition of kale and chickpea croutons.
Servings: 4 servings
Calories: 309kcal
Ingredients
For the Crunchy Chickpea Croutons:
- 15 ounce cooked or canned chickpeas drained and rinsed
- 1 tablespoon avocado oil
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
For the Hemp Seed Parmesan:
- 2 tablespoons hulled hemp seeds
- ¼ cup raw cashews
- 1 tablespoon nutritional yeast
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
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)
- Homemade Caesar dressing
Instructions
- To make the crunchy chickpeas: Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat. Dry the 15 ounce cooked or 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 make the hemp seed parmesan: Pulse 2 tablespoons hulled hemp seeds, ¼ cup raw cashews, 1 tablespoon nutritional yeast, ½ teaspoon garlic powder, and ½ teaspoon sea salt in a food processor until chopped into pieces small enough to resemble grated Parmesan. Set aside.
- To assemble the salad: Toss the 1 bunch lacinato kale and 1 heart romaine together with the desired amount of Homemade Caesar dressing. Top with the chickpea croutons and hemp seed Parmesan.
Nutrition
Serving: 1serving | Calories: 309kcal | Carbohydrates: 34g | Protein: 15g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 594mg | Potassium: 488mg | Fiber: 10g | Sugar: 6g | Vitamin A: 2803IU | Vitamin C: 5mg | Calcium: 83mg | Iron: 5mg
