Kale Caesar Salad With Smoked Chickpea Croutons Recipes
KALE CAESAR SALAD WITH SMOKED CHICKPEA CROUTONS
Kale Caesar is the salad to make for your friend who says she hates kale. The creamy, cheesy dressing is enough to get even an avowed kale hater to finish her plate. I almost died from excitement when I first tasted this Caesar dressing made from cauliflower. It is so rich and decadent, even kale salad critics will approve.
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the Caesar dressing: Bring an inch of water to a boil in a medium saucepan. Place the florets in a steamer basket set over the boiling water. Cover and steam for about 5 to 7 minutes, until they're easily pierced with a fork.
- In a high-powdered blender, combine the cooked cauliflower with the Parmesan, olive oil, lemon juice, garlic, mustard, salt and pepper. Blend on high speed for 2 minutes, until the dressing is completely smooth and combined. If needed, add water, about 2 to 3 tablespoons at a time, until the dressing is pourable. The dressing will be warm because of the steamed cauliflower. Transfer the dressing to an airtight container and refrigerate for an hour.
- While the dressing is chilling, make the croutons: Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment.
- In a large bowl, combine the chickpeas with the olive oil, garlic powder, smoked paprika and salt. Toss until coated. Spread the chickpeas out on the prepared baking sheet and roast for 20 minutes until they are golden brown and crispy. Check on the chickpeas after 10 minutes and shake the pan to toss or stir to ensure even cooking.
- For the salad: Place the chopped kale in a large bowl. Drizzle with the Caesar dressing and toss until the kale leaves are completely coated. Top with the chickpea croutons and shaved Parmesan. Enjoy immediately.
KALE CAESAR SALAD - WITH CRISPY CHICKPEAS
A Crispy Chickpea Kale Caesar Salad that is hearty, healthy and a meal all on its own. Dark leafy kale and romaine lettuce matched with amazing roasted sweet potatoes and crispy chickpeas, chopped walnuts, and red onion all topped with an amazing creamy tahini dressing. Vegetarian, easily vegan, gluten-free and a perfect meal-prep recipe!
Provided by Amy
Categories Healthy Salads
Time 50m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F and spray a baking sheet with cooking spray. Place the cubed sweet potato onto the baking sheet, drizzle with olive oil and a sprinkle of kosher salt and black pepper. Toss to coat. Roast in the oven for 20 minutes.
- Mix up the chili powder, garlic powder, cumin, salt and pepper in a small bowl. Move the sweet potatoes to one side of the pan flipping them over as you move them. Then pour the chickpeas onto the same pan on the empty side. Drizzle the chickpeas with 1 tablespoon olive oil and sprinkle them with the seasoning mix. Toss them with your hands to coat everything in the oil and seasoning. Return the pan to the oven and continue to roast for another 20 minutes. Remove and let cool for 5 minutes.
- While the potatoes and chickpeas are roasting you can prep the rest of the salad. Place the shredded kale and romaine into a salad bowl or large rimmed dish, lightly drizzel with olive oil and massage for one minute.
- Add the diced avocado, red onion, and chopped walnuts to the bowl with the kale and romaine.
- Make the dressing: Add all dressing ingredients to a blender and pulse for 30-45 seconds to combine and emulsify into a creamy dressing.
- Add the roasted chickpeas and sweet potato to the salad. Drizzle some of the dressing over the salad and lightly toss to coat all of the ingredients in the dressing.
- Top with a sprinkle of parmesan cheese if desired.
- Serve cold or at room temperature and enjoy!
Nutrition Facts : ServingSize 1 cup, Calories 237 calories, Sugar 2.4 g, Sodium 202 mg, Fat 15.4 g, SaturatedFat 2.7 g, TransFat 0 g, Carbohydrate 20.6 g, Fiber 6.8 g, Protein 7.7 g, Cholesterol 2.4 mg
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