Kale Caesar Salad with Crispy Chickpeas

Name: Kale Caesar Salad with Crispy Chickpeas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 can (15 ounces, or 425 g) chickpeas, drained, rinsed, and patted dry; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; ¼ teaspoon cayenne pepper (optional); 1 tablespoon (8 g) cornstarch or tapioca flour (optional); 1 tablespoon (8 g) cornstarch or tapioca flour (optional); ½ cup (120 g) plain Greek yogurt (whole milk or 2% reduced fat); ½ cup (120 g) plain Greek yogurt (whole milk or 2% reduced fat); ½ cup (120 g) plain Greek yogurt (whole milk or 2% reduced fat); 2 tablespoons (30 ml) fresh lemon juice; 1 to 2 tablespoons (15 to 30 ml) extra-virgin olive oil; 2 or 3 anchovy fillets, mashed; 1 or 2 cloves garlic, minced; 1 teaspoon Dijon mustard; 1 teaspoon Worcestershire sauce; 1 to 2 tablespoons (15 to 30 ml) water, as needed; Salt and pepper, to taste; Salt and pepper, to taste; 8 cups (535 g) chopped stemmed kale; 1 medium cucumber, thinly sliced; 2 small carrots, thinly sliced; 1 cup (150 g) cherry tomatoes, halved; ¼ cup (30 g) toasted walnuts, roughly chopped; 2 tablespoons (15 g) grated Parmesan cheese

Preparation info

yield:
4
servings

Difficulty
Easy
Ready in
40 min

Appears in

The Build Your Bowl Salad Cookbook

By Nina Cherie Franklin

Published 2025

About

A nutritious twist on the classic Caesar, this simple, savory salad bowl is loaded with fiber, protein, and health-promoting fats.

Ingredients

For the Chickpeas

1 can (15 ounces, or 425 g) chickpeas, drained, rinsed, and patted dry
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Fish course
Pescatarian
Gluten-free

Method

Prepare the chickpeas

Preheat the oven to 400°F (200°C). Remove the loose skins from the chickpeas, then let sit for 10 to 15 minutes to air-dry, which helps them absorb flavors and crisp up. Toss with the olive oil, paprika, garlic powder, salt, p