Kale Caesar Salad with Spicy Roasted Chickpeas




  1. Preheat oven to 400 degrees
  2. Drain and rinse Chickpeas, place over paper towels and pat dry
  3. 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
  4. Add Chickpeas to a parchment paper lined sheet pan
  5. Bake 30 minutes
  6. While Chickpeas are roasting prepare the croutons and dressing
  7. Slice Baguette into 1 inch thick slices and add to sheet pan
  8. Bake in the same oven as the Chickpeas for 12 minutes turning half way through or until it’s hard on both sides
  9. Let Baguette cool then cut into bite size chunks
  10. 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
  11. Blend until smooth, taste and add more salt or pepper if desired
  12. Set dressing aside
  13. Wash Kale and remove thick stems, cut leaves into bite size pieces and add to a large bowl
  14. Massage Kale for about 30 seconds to take away some of the toughness
  15. Add Chickpeas, Croutons, and Parmesan to Kale
  16. Pour dressing over everything and mix well
  17. Top with more Anchovies if desired
  18. Serve immediately
  19. Enjoy!