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Massaged Kale Caesar with Crispy Chickpeas

Tender massaged kale tossed in a creamy, garlicky Caesar-style dressing and topped with crispy roasted chickpeas — a hearty, wholesome winter salad that eats like a full meal.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings

Equipment

  • Baking sheet
  • Large bowl
  • Whisk

Ingredients
  

  • 1 large bunch kale, ribs removed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 3 tablespoons mayonnaise or Greek yogurt
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • 2 tablespoons olive oil
  • 1/4 cup shaved Parmesan (optional)
  • Salt and pepper to taste

Instructions
 

  • Preheat the oven to 400F (200C). Pat the chickpeas dry, toss with a little olive oil and salt, and roast for 20 to 25 minutes, until crispy. Set aside.
  • Strip the kale leaves from the ribs and tear into bite-sized pieces. Place in a large bowl.
  • Whisk together the mayonnaise or yogurt, lemon juice, garlic, mustard, olive oil, and a pinch of salt to make the dressing.
  • Pour about half the dressing over the kale and massage with your hands for 2 to 3 minutes, until tender. Add more dressing to taste, top with the crispy chickpeas and Parmesan, and serve.