Vegetarian Recipe – Kale Caesar Salad with Crispy Chickpeas by What Shall I Cook
Ingredients:
For the Salad:
• 1 large bunch kale (curly or lacinato), stems removed and leaves chopped
• 1 tablespoon olive oil (for massaging kale)
• 1 cup cherry tomatoes, halved (optional)
• ½ cup grated Parmesan or vegetarian hard cheese
• Croutons (optional, for extra crunch)
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For the Crispy Chickpeas:
• 1 can chickpeas (15 oz), drained, rinsed, and dried
• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• Salt & pepper to taste
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For the Vegetarian Caesar Dressing:
• ¼ cup plain Greek yogurt or mayonnaise (use plant-based for vegan)
• 2 tablespoons grated Parmesan (or nutritional yeast for vegan)
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon capers (or 1 anchovy-free Worcestershire sauce)
• 1 clove garlic, minced
• Salt & pepper to taste
• 1–2 tablespoons water to thin, as needed
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Instructions:
1. Roast the Chickpeas
Preheat oven to 400°F (200°C). Toss chickpeas with olive oil, garlic powder, paprika, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, shaking halfway through, until crispy.
2. Massage the Kale
Place chopped kale in a large bowl. Drizzle with 1 tablespoon olive oil and a pinch of salt. Massage with your hands for 1–2 minutes until the leaves are tender and darker in color.
3. Make the Dressing
In a small bowl, whisk together all dressing ingredients. Adjust consistency with a little water if needed.
4. Assemble the Salad
Toss the massaged kale with dressing until well coated. Add cherry tomatoes (if using), crispy chickpeas, and Parmesan.
5. Serve
Top with extra chickpeas, croutons, and more cheese if desired. Serve immediately for best crunch!
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