Wednesday, October 9, 2013

Kale Ceasar Salad With Crispy Chickpeas

  
I love kale, in a major way. I add it in my juices, saute it for lunch,  and love to make salads with it. This was a recipe I have been wanting to try for awhile.  It is off the charts amazing.  I think the dressing is what makes it so good.  It is creamy and filled with Parmesan Cheese and the crunchy chickpeas are the perfect addition to top the salad..  You can dress the salad well ahead of time because the Kale won't get soggy but I would wait and add the chickpeas right before you serve so they don't get soggy.   I actually ate this salad again the next day and the kale stood up to the dressing fine, it was still delicious and firm.   This is by far my new favorite kale salad, I will be making this frequently.
Enjoy!


|| K A L E  C E A S A R  S A L A D   W I T H   C R I S P Y   C H I C K P E A S ||
recipe adapted via Mountain Mama Cooks
    For the Dressing:
  • 1 garlic clove
  • 1/2 cup mayonnaise or vegan mayonnaise
  • 1 tsp dijon mustard
  • 3 tablespoons lemon juice
  • 1 tsp worcestershire sauce
  • 1/4 cup freshly grated parmesan cheese
  • 3-4 tablespoons olive oil
  • 1-2 teaspoons of water to thin if necessary
  • salt and pepper to taste

  • For the Garbanzo Beans:
  • 1 15oz can garbanzo beans
  • 1 1/2 teaspoons olive oil
  • salt and pepper

  • For the Salad:
  • 1 head lacianto kale
  • 1/2 cup grated parmesan cheese
  • Caesar dressing
  • crispy garbanzo beans
Instructions
    For the Crispy Garbanzo Beans:
  1. Preheat the oven to 375F degrees.
  2. Rinse and drain the garbanzo beans; lay them on a double layer of paper towels and dry them as much as you can. Slightly rub each garbanzo bean between your fingers to remove the thin layer.
  3. Line the dried garbanzo beans on a baking sheet and toss with olive oil, salt and pepper.
  4. Roast the garbanzo beans for 35-40 minutes until brown and crispy.
  5. While the garbanzos are roasting, make the dressing:
  6. Combine all ingredients except oil, salt and pepper in the base of a blender.
  7. With the motor running, slowly add the oil in a thin stream into the blender.
  8. When the dressing is thoroughly mixed, test for desired thickness. If you want it a little thinner, add the water a teaspoon at a time.
  9. Season with salt and pepper.
  10. To assemble the salad:
  11. Clean the kale and remove the leaves from the thick inner stalk.
  12. Chop the kale and transfer to a large bowl.
  13. Dress with desired amount of Caesar dressing (I used about 1/2-2/3 of this batch) and grated parmesan cheese.
  14. Top with crispy garbanzo beans.

13 comments:

Amanda {Kids and Cabernet} said...

I was so hoping you'd put this recipe up. It looked so good when you put the picture on Instagram. I'm going to make this for sure, sounds delicious!

Melissa W. said...

Just bought a can of garbanzo beans Sunday at Trader Joe's! Will make this salad tonight! Thank you for sharing!

natasha {schue love} said...

Oh em gee! This looks SO good! Must try stat! Especially since the hubby LOVES caesar salads!

natasha {schue love} said...

Oh em gee! This looks SO good! Must try stat! Especially since the hubby LOVES caesar salads!

Jennifer@The Chronicles of Home said...

I am going to make this almost immediately. It looks amazing!

Chassity (Look Linger Love) said...

That looks INCREDIBLE.

Sara said...

Thanks for sharing! This looks insanely good! I love how kale stays firm compared to lettuce!
Sara
Life with Baby Sophia

Julia | Pawleys Island Posh said...

okay, crispy chic peas? That sounds so good and fancy!

Val said...

I would give anything for this right now.

Sadie + Stella said...

Soooo this looks delish!

Dominique DeLaney said...

Yuuuummmm!! I want to try those roasted garbanzo beans...I can't get enough of them!! Sounds so delish and healthy!

Jessica said...

This was so good when I made it the first time, I am making it for my parents when they visit tonight. Thanks!

Courtney said...

Natalie - Have you tried this with vegan mayo? I've made it with regular mayo and love it, and am tempted to try with vegannaise, but am nervous it's not going to taste as good!