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Kale Caesar Salad with Chickpea Croutons

A kale caesar salad with homemade caesar dressing from scratch and topped with air fried chickpea croutons! The perfect go-to salad to have as a main course or a side!

Prep Time
20 mins
Cook Time
20 mins
Total Time
23 mins
Calories: 596 kcal
Course: Salad
Cuisine: Italian

Ingredients

Caesar Dressing
  • 1 egg yolk ((see note #1))
  • 3/4 cup olive oil or neutral oil
  • 5 anchovy filets
  • 4 tablespoons fresh lemon juice
  • 2 garlic cloves (pressed or minced)
  • 1 teaspoon red wine vinegar
  • 1/4 cup freshly grated Parmigiano-reggiano cheese
  • 1/2 teaspoon Worcestershire sauce 
  • 1/2 teaspoon Dijon mustard
  • Kosher salt and freshly ground black pepper
Air Fryer Chickpea Croutons
  • 15 ounces garbanzo beans (drained, rinsed, and dried)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder
  • Avocado spray
  • 2 tablespoons freshly grated Parmigiano-reggiano cheese
Salad
  • 5 stalks Lacinato kale
  • Garnish: Freshly grated parmigiano-reggiano cheese and freshly ground black pepper

Instructions

Caesar Salad Dressing:
    Cup of Yum
  1. Using a mortar and pestle, add in the anchovy filets and garlic. Grind until a fine paste is formed. [If you do not have a mortar and pestle, finely mince both ingredients and using your knife or a spoon, crush into a paste]. Set aside.
  2. In a food processor or using an immersion blender, add the egg yolk. On low speed, while the egg yolk is blending, slowly pour in the oil until emulsified and smooth. Add in the rest of the ingredients: Lemon juice, anchovy paste, red wine vinegar, Worcestershire sauce, dijon mustard, parmesan, and a pinch of kosher salt and freshly ground black pepper. Pulse all the ingredients until smooth. Taste and adjust salt or acid if needed.
Air Fried Chickpea Croutons
  1. In a small bowl, add in the rinsed and dried chickpeas, salt, pepper, and garlic powder, toss to coat. Place in air frier basket and spray with avocado spray. Air fry on 400F for 10-12 minutes (shaking every 5 minutes) until desired crispiness. Remove from air fryer, put back in bowl, add fresh parmesan and toss while chickpeas are still warm.
Kale
  1. While the chickpeas are air frying, prep the kale. Remove stems: cut down the thick stem on each side to remove. I do leave the top thin parts of the stem which are not as fibrous.
  2. Massage kale: In a bowl of cold water, add kale leaves. Gently massage the kale leaves between your fingers for 3-4 minutes to help tenderize the leaves. Place in a salad spinner and dry the leaves.
  3. Assemble the salad: In a bowl, add the prepped kale leaves and drizzle a few tbsp of the caesar dressing. Gently toss the kale leaves until they are coated in the dressing. Top with crispy chickpea croutons and freshly grated parmesiano-reggiano. Serve with extra dressing on the side and freshly ground black pepper.

Notes

  • If you feel uncomfortable using a raw egg yolk, you can boil the egg for 3 minutes, place immediately in an ice bath, then peel and add the yolk. This cooks the outside whites and allows you to utilize the yolk safely.
  • This recipe can be used interchangeable with kale or lacinato kale. I prefer to use lacinato kale because it is more tender and works best in uncooked dishes.
  • If you prefer regular croutons, see this salad post on how to make homemade croutons
  • Storing Caesar Dressing: The caesar dressing can be stored in the refrigerator in airtight container for up to 1 week. The dressing will separate, shake to combine again, prior to using.
  • Storing Kale: Kale should be dressed right before serving, do not store dressed or the kale will get soggy. You can prep the kale in advance, wrap in paper towel, and place in a ziplock bag to keep fresh.
  • Storing Chickpea croutons: Crispy chickpeas are best enjoyed the day of or within a few days of air frying. Store in a paper bag at room temperature.

Nutrition Information

Calories 596kcal (30%) Carbohydrates 32g (11%) Protein 15g (30%) Fat 47g (72%) Saturated Fat 8g (40%) Polyunsaturated Fat 6g Monounsaturated Fat 31g Cholesterol 58mg (19%) Sodium 319mg (13%) Potassium 379mg (11%) Fiber 8g (32%) Sugar 6g (12%) Vitamin A 292IU (6%) Vitamin C 9mg (10%) Calcium 178mg (18%) Iron 4mg (22%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 596

% Daily Value*

Calories 596kcal 30%
Carbohydrates 32g 11%
Protein 15g 30%
Fat 47g 72%
Saturated Fat 8g 40%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 31g 155%
Cholesterol 58mg 19%
Sodium 319mg 13%
Potassium 379mg 8%
Fiber 8g 32%
Sugar 6g 12%
Vitamin A 292IU 6%
Vitamin C 9mg 10%
Calcium 178mg 18%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.