Kale Caesar Salad with Spicy Roasted Chickpeas
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4 1x
- Category: Salad
- Cuisine: Gluten Free
Ingredients
Scale
- 1 15oz can Chickpeas (or 1.5 cup cooked Chickpeas)
- 1 Tbs EVOO
- 1/4 tsp Cumin
- 1/4 tsp Chili Powder
- 1/8 tsp Cayenne Pepper
- 1/4 tsp Sea Salt
- 1/4 tsp Black Pepper
- 1 large Garlic Clove
- 4–6 Anchovies plus more for topping if desired
- 2 Tbs fresh Lemon Juice (approximately 1 Lemon)
- 1 tsp Dijon Mustard
- 1/2 tsp Sea Salt
- 1/2 tsp Black Pepper
- 1 cup Shredded Parmesan
- 1/4 cup EVOO
- 1 bunch Kale
- 1 baguette (I used Udi’s gluten free)
Instructions
- Preheat oven to 400 degrees
- Drain and rinse Chickpeas, place over paper towels and pat dry
- Add Chickpeas, 1 Tbs EVOO, Cumin, Chili Powder, Cayenne Pepper, 1/4 tsp Salt, and 1/4 tsp Pepper to a small bowl and mix well
- Add Chickpeas to a parchment paper lined sheet pan
- Bake 30 minutes
- While Chickpeas are roasting prepare the croutons and dressing
- Slice Baguette into 1 inch thick slices and add to sheet pan
- Bake in the same oven as the Chickpeas for 12 minutes turning half way through or until it’s hard on both sides
- Let Baguette cool then cut into bite size chunks
- In a small food processor add Garlic, Anchovies, Lemon Juice, Dijon, 1/2 tsp Salt, 1/2 tsp Pepper, 1/2 cup Parmesan, and 1/4 cup EVOO
- Blend until smooth, taste and add more salt or pepper if desired
- Set dressing aside
- Wash Kale and remove thick stems, cut leaves into bite size pieces and add to a large bowl
- Massage Kale for about 30 seconds to take away some of the toughness
- Add Chickpeas, Croutons, and Parmesan to Kale
- Pour dressing over everything and mix well
- Top with more Anchovies if desired
- Serve immediately
- Enjoy!
