Kale Caesar Salad with Fried Chickpeas
User Reviews
5.0
9 reviews
Excellent
Kale Caesar Salad with Fried Chickpeas
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This isn’t a traditional Caesar salad and that’s what I love about it. I used kale rather than romaine and fried chickpeas instead of croutons. They’re crispy, crunchy, and I added plenty of salt, pepper, and a pinch of cayenne for a kick. The dressing isn’t traditional because there’s no Worcestershire, egg yolks, or anchovies but clings perfectly to the curly kale leaves and has a delectable savory bite. It will keep airtight in the fridge for up to one week. There’s Parmesan in the dressing as well as on top of the salad and I prefer Parm that’s been aged 24+ months for the depth of flavor.
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Ingredients
Crispy Chickpeas
- 3 tablespoons canola oil
- one 15-ounce can chickpeas drained, rinsed, and patted dry with paper towels
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or taste
- pinch cayenne pepper optional and to taste
Caesar Dressing
- ½ cup mayonnaise
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1 garlic clove finely grated or pressed with a garlic press
- ¼ cup grated parmesan plus more for serving
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- ¼ teaspoon granulated sugar optional and to taste
Salad
- curly kale as necessary based on servings needed chopped into bite-sized pieces with thick ribs and coarse stems removed
Instructions
Make the chickpeas:
- To a large skillet, add the oil and heat over medium-high heat until shimmering.
- Add the chickpeas and fry, stirring occasionally, until browned and crisp, about 5 minutes.
- Using a slotted spoon, transfer the chickpeas to paper towels to drain. Season with 1/2 teaspoon salt, 1/2 teaspoon pepper, or to taste, optional cayenne, and toss to coat evenly; set aside.
Make the dressing:
- To a medium bowl, add the mayonnaise, lemon juice, mustard, garlic, 1/4 cup Parmesan, 1/2 teaspoon salt, 1/2 teaspoon pepper, and whisk to combine.
- Taste dressing and check for seasoning balance, making any necessary tweaks to suit personal preference (i.e more lemon juice, mustard, salt, or pepper). I add sugar to balance the savory quality and the acid. Transfer dressing to an airtight container or jar with a lid.
Assemble the salad:
- To a large bowl, add the kale, drizzle with dressing as desired, and toss to coat. I prefer to massage the kale with my hands so it’s well coated.
- Transfer kale to a plate, evenly top with grated Parmesan, chickpeas, and serve immediately. Salad is best fresh.
Notes
- Dressing will keep airtight in the fridge for up to 1 week.
- Adapted from Food & Wine
Nutrition Information
Show Details
Serving
1
Calories
500kcal
(25%)
Carbohydrates
29g
(10%)
Protein
12g
(24%)
Fat
38g
(58%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
30g
Cholesterol
26mg
(9%)
Sodium
1163mg
(48%)
Fiber
8g
(32%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 500 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 500kcal | 25% |
| Carbohydrates | 29g | 10% |
| Protein | 12g | 24% |
| Fat | 38g | 58% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 30g | 176% |
| Cholesterol | 26mg | 9% |
| Sodium | 1163mg | 48% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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