Kale Caesar with Chickpea Croutons

Kale Caesar with Chickpea Croutons TN



For the Dressing:

  • 3/4 cup raw cashews (soaked 30 minutes in boiling water or at room temperature overnight)
  • 1/2 cup water
  • 3 cloves garlic
  • 1 teaspoon Dijon mustard
  • 1 teaspoon red wine vinegar

For the Chickpea Croutons:

  • 1 can chickpeas, rinsed, drained, patted dry, and loose skins removed
  • Drizzle of olive oil
  • 1/2 teaspoon garlic powder
  • Sea salt and pepper, to taste

To Assemble:

  • 1 bunch lacinato kale, sliced very thin
  • 2 tablespoons capers
  • 1 avocado, diced (optional)


Preheat oven to 400˚F (200˚C). Toss the chickpeas on a rimmed baking sheet with a drizzle of olive oil, the garlic powder and sea salt and pepper. Place in the oven and let bake for about 40 minutes, tossing them every 10 minutes or so.

In a blender, combine all the ingredients of the dressing and process until smooth.

In a salad bowl, combine the kale and add some dressing. Mix well, while massaging the kale with your hands. Top with the croutons, the capers, and avocado, if desired. Bon appétit!

Keywords: caesar, salad, kale, chickpeas

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