Kale Caesar Salad With Crispy Garlic Chickpea Croutons

Kale Caesar Salad With Crispy Garlic Chickpea Croutons

Happy New Year Soulmates! Did you all have enough kale in 2014? I assume by now you are sick of Kale. The "it" veggie has had it's moment for maybe a little too long. Is Kale even trendy anymore? My friend Lauren Slayton, from Foodtrainers in New York, describes kale as very "Kardashian like", we've had enough already. So while we may have moved on to more trendy foods like bone broth, matcha tea, and turmeric, I still had to post this salad for three reasons: 1.) I've been meaning to for a while now 2.) It's so darn good and 3.) Because Beyonce sports a KALE promoting sweatshirt in her 7/11 Video and we all know she is flawless . Maybe we might want to rethink ditching our beloved powerhouse green (just saying). So while we may be over kale for 2015, if you must (hint of sarcasm) eat it, you gotta try this salad. 

This salad is great to make ahead of time for dinner or for a light lunch. I call this recipe caesar salad on steroids. I've added a nutritional boost by swapping iceberg lettuce for kale, croutons for crispy chickpeas, mayo for olive oil. I also used nutritional yeast in the dressing instead of parmesan cheese. The addition of the egg adds protein and juicy tomatoes deliver lots of lycopene. Remember a variety of color provides us with a various phytonutrients, which essentially act as antioxidants in the body. The salad is filled with healthy fats, protein, B vitamins, and Vitamin C. No guilt here. 

Kale Caesar Salad With Crispy Garlic Chickpea Croutons
Kale Caesar Salad With Crispy Garlic Chickpea Croutons


Serves 2


For The Salad

  • bunch Lacinato Kale
  • Cocktail Tomatoes ( I used Backyard Farms local Tomatoes from Maine) 
  • cup Cooked Chickpeas
  • Hard Boiled Egg, halved
  • teaspoon garlic powder
  • 1/4 teaspoon Freshly Cracked Black Pepper
  • 1/4 teaspoon Sea Salt
  • Shredded Pecorino Romano Cheese

For The Caesar Dressing

  • Garlic Cloves
  • 1/4 cup Olive Oil
  • 1/4 cup Water
  • teaspoons Dijion Mustard
  • Juice of a Half lemon
  • 1/4 teaspoon sea salt
  • 2 1/2 teaspoons Nutritional Yeast


  1. Preheat oven to 400 degrees F.
  2. Cook chickpeas or if using canned rinse chickpeas and dry. Lay chickpeas out on a flat baking sheet. Drizzle with olive oil and season with garlic powder and sea salt. Bake for 20 minutes or until crispy. Remove from oven when done to cool.
  3. Rinse kale and de-stem the leave from the stem. Chop and place the de-stemmed kale in a large bowl. Using your hands, add a touch of olive oil, enough to coat your hands, and massage kale for a few minutes. This should roughly take about 3-5 minutes until the leaves are softened. The motion should be similar to kneading bread dough.
  4. Large dice the tomatoes and add them to the bowl along with the cooled chickpeas.
  5. To make the dressing add the garlic, mustard, olive oil, sea salt, nutritional yeast, and lemon juice to a food processor. Pulse until smooth.
  6. Drizzle dressing over salad. Garnish with freshly cracked black pepper, hard boiled egg, and as much shredded pecorino cheese as you'd like.


Let me know your thoughts on kale? Is it is still trending?