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Kale Caesar Salad

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
Calories 550
A vibrant and nutritious kale Caesar salad topped with crispy chickpeas, roasted chicken, and a creamy tahini dressing, perfect for a wholesome meal.

Ingredients

Vegetables and Greens

  • 4 cups chopped lacinato/tuscan kale
  • 4 cups chopped romaine lettuce

Seeds and Nuts

  • 1/3 cup pumpkin seeds
  • 1/3 cup crispy chickpeas
  • 1/3 cup thinly sliced red onion

Dairy and Condiments

  • 1/4 cup shaved parmesan cheese
  • 1/3 cup whole milk Greek yogurt
  • 1/3 cup tahini
  • 1/3 cup water
  • 2 cloves garlic, finely minced or pressed
  • juice of 1 large lemon lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon dijon mustard
  • 1/4 teaspoon cracked black pepper
  • 1/2 teaspoon salt
  • 1/2 cup grated parmesan cheese
  • 1 – 15oz can can chickpeas, drained, rinsed, and dried
  • 1 1/2 tablespoons olive oil

Chicken

  • 1 pound boneless, skinless chicken breast (split in half lengthwise)
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil

Instructions 

  • Preheat oven to 400°F (200°C). Roast chickpeas with olive oil, salt, pepper, garlic powder, and onion powder for 30-35 minutes until crispy. Let cool and season.
  • Whisk Greek yogurt and tahini, then stream in water, lemon juice, Worcestershire, mustard, pepper, and salt to make dressing. Fold in parmesan cheese.
  • Toss kale and romaine with dressing. Top with pumpkin seeds, red onion, crispy chickpeas, lemon zest, and shaved parmesan.
  • Season chicken with salt, garlic powder, onion powder, and pepper. Cook in a skillet with olive oil for 5 minutes per side until golden and cooked through. Rest and slice.
  • Top salad with sliced chicken and serve immediately.

Notes

For extra crunch, toast the pumpkin seeds before adding to the salad.
Calories: 550kcal
Cost: $15
Course: Salad
Cuisine: American
Keyword: Caesar, Chickpeas, Kale