Kale Caesar Salad
Servings
4servings
Servings
4servings
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!