The Easiest Kale "Caesar" Salad with Crispy Chickpeas

Gluten Free Romaine-Kale Salad with Parmesan Dressing and Gluten Free Croutons 

Hey You! 

Summer is a time for soaking up the long days and filling up the bank of outdoor time.

For me, this often means less interest in cooking. Instead, I crave fresh, easy and brightly flavored salads. Here are some of our favorites.

It also means balancing those cravings for light, fresh meals with needing to feel satisfied. I hate that feeling after just having a "light" meal, and then going around not-quite satisfied, spending too much time staring into the fridge wondering what else I want. I'd rather fuel up to begin with, then move on to relishing the soft summer evenings.

You know what I mean? 

I love this salad recipe because it's SO quick & easy, but also hearty enough to be fully satisfying.

The egg-less version of the caesar dressing, makes it a cinch to blend up. For a simple, balanced weeknight meal, I grill some chicken (or buy a rotisserie chicken) to slice on top. 

I also like to set aside some of the dressing and bring the salad for next-day lunch. You can also double-up on the chickpeas so you have them around for healthy-munching. 

Hope this salad fuels your summer nights! 

Love & Zest, 

Anna

Easy, egg-less, anchovy-free caesar dressing recipe 

Ingredients

Chickpea Croutons

  • 1 15 oz can of chickpeas
  • 1 tbsp olive oil 
  • 1 tsp garlic powder
  • 1/2 tsp paprika 
  • 1/2 tsp salt 

Salad

  • 1 head romaine lettuce, cut into thin ribbons
  • 4 cups kale, shredded and de-stemmed 

Parmesan "Caesar" Dressing: 

  • 3 cloves garlic
  • 1 Tbsp Dijon mustard
  • 1/4 cup lemon juice
  • 1/2 tsp salt
  • 1/2 cup olive oil
  • 1/2 cup grated Parmesan 
  • 1 Tbsp capers
  • 1/8 teaspoon ground black pepper

Preparation 

  1. Preheat oven to 400 F
  2. Dry chickpeas between two paper towels
  3. Toss chickpeas in a bowl with olive oil and spices, mix well. 
  4. Spread out in single layer on a baking sheet, then bake chickpeas for 20 min on first side without stirring and remove from oven once golden-brown and crispy. 
  5. While chickpeas roast, toss dressing ingredients in a food processor and pulse a few times until well mixed and desired consistency. 
  6. Mix romaine and kale in large bowl, toss thoroughly with dressing, then garnish with chickpeas and additional shredded parmesan if desired. 
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How to make chickpea croutons 
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