A salad I have been making for years, this Kale Caesar Salad makes for a great summer dish. Swapping a few ingredients from the traditional recipe yields a yummy and healthier version of a classic salad.

Kale Caesar Salad

I’m sure that you know by now that I like changing up traditional recipes for a different spin and making them healthier. While my all-time favorite “healthy spin” dish is the Zoodle Mac and Cheese (you can get that recipe here), this Kale Caesar Salad is a close second. For this easy summer salad, I swapped the Romaine for kale and the croutons for the roasted chickpeas and kept a pretty classic dressing. I used The Pioneer Woman’s Caesar dressing recipe and made a few changes to fit our preferences.

A side note on the roasted chickpeas: chickpeas are one of my favorite snacks and salad toppers because they give you that “crunch” like a potato chip or crouton. And they are so easy to make! I just tossed these with olive oil, salt and pepper, but you could also try different spices like rosemary, cumin or even my husband’s favorite, Old Bay seasoning! Chickpeas are also a great source of protein.

Speaking of protein, you could easily serve this with grilled chicken making it a great summer dinner idea. Check out this easy, healthy and yummy summer salad recipe below!

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Print Recipe

Kale Caesar Salad

Course

Main Dish, Salad

Cuisine

Dinner, Salads, Weeknight dinner

Servings

servings

Ingredients

For the salad

• 16 ounces kale, cleaned, cut & stems removed
• 16 ounces canned chickpeas, drained & rinsed
• Parmesan shaving, for garnish
• 2 tablespoons olive oil
• salt and pepper, to taste

For the dressing

• 2 garlic cloves
• 2 tablespoons Dijon mustard
• 1 tablespoon balsamic vinegar
• 1/2 whole lemon, juiced
• 1/2 cup olive oil
• 1 teaspoon Worcestershire sauce
• salt & pepper, to taste
• 1/4 cup grated Parmesan cheese

Course Main Dish, Salad Cuisine Dinner, Salads, Weeknight dinner Servings servings Ingredients For the salad 16 ounces kale, cleaned, cut & stems removed 16 ounces canned chickpeas, drained & rinsed Parmesan shaving, for garnish 2 tablespoons olive oil salt and pepper, to taste For the dressing 2 garlic cloves 2 tablespoons Dijon mustard 1 tablespoon balsamic vinegar 1/2 whole lemon, juiced 1/2 cup olive oil 1 teaspoon Worcestershire sauce salt & pepper, to taste 1/4 cup grated Parmesan cheese

Instructions

For the dressing:

1. In a blender or food processor, add the garlic, Dijon mustard, vinegar and Worcestershire sauce. Add the lemon juice and pulse on low for a few seconds, scraping down the sides. With the blender or food processor running, add the olive oil and combine completely. Scrape down the sides as necessary. Add the salt, pepper and Parmesan cheese and pulse until combined. Refrigerate the dressing for a couple of hours before adding to the salad.

For the salad:

1. Preheat the oven to 400 degrees. After draining and rinsing the chickpeas, dry them with a paper towel. In a medium-sized bowl, toss the chickpeas with the olive oil and salt and pepper. Transfer the chickpeas to a rimmed baking sheet and bake for 20-30 minutes, or just until the chickpeas are crunchy. Allow to cool before adding to the salad. In a large serving bowl, place the kale and chickpeas and toss with the dressing. Using a vegetable peeler, shave off a section of Parmesan to top the salad. Serve immediately and enjoy!

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