Kale Caesar Salad with Roasted Chickpeas
This high-protein, vegetarian Kale Caesar Salad features crunchy roasted chickpeas and a creamy, Greek yogurt-based dressing—perfect for a heart-healthy and diabetes-friendly meal. This easy recipe requires just 10 minutes prep time and 20 minutes cook time, making it great for weekday lunches or light dinners.
Servings: 2
Calories: 259.4kcal
Ingredients
For the salad:
- 4 cups kale de-stemmed and finely chopped
- 1 tsp olive oil for massaging kale
- ½ cup cherry tomatoes halved
- 2 tbsp Parmesan cheese grated
For the roasted chickpeas:
- ¾ cup chickpeas canned, drained, rinsed, and patted dry
- ½ tsp olive oil
- ¼ tsp smoked paprika
- ¼ tsp garlic powder
- 1 pinch salt
- 1 pinch black pepper
For the creamy Caesar dressing:
- 2 tbsp Greek yogurt plain
- 1 tbsp olive oil
- 2 tsp Dijon mustard
- 1 clove garlic minced or grated
- 2 tsp lemon juice
- 1 tbsp Parmesan cheese grated
- 1 pinch salt
- 1 pinch pepper
- ¼ tsp anchovy paste optional
Equipment
- Baking sheet or air fryer
- Salad mixing bowl
- Small mixing bowl for dressing
- Paper towels or clean kitchen towel for drying chickpeas
Instructions
- Preheat oven (or air fryer) to 400°F (200°C). Pat chickpeas dry with paper towels or a clean kitchen cloth.¾ cup chickpeas
- Toss chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper. Roast for 20–25 minutes (or air fry for 10–12 minutes), shaking halfway, until crisp.½ tsp olive oil, ¼ tsp smoked paprika, ¼ tsp garlic powder, 1 pinch salt, 1 pinch black pepper
- Add chopped kale to a large bowl with 1 tsp olive oil and a small pinch of salt. Massage with your hands for 1–2 minutes until it softens and darkens in colour.4 cups kale, 1 tsp olive oil
- In a small bowl, whisk together Greek yogurt, olive oil, Dijon mustard, garlic, lemon juice, Parmesan, and anchovy paste (if using). Season with salt and pepper.2 tbsp Greek yogurt, 1 tbsp olive oil, 2 tsp Dijon mustard, 1 clove garlic, 2 tsp lemon juice, 1 tbsp Parmesan cheese, 1 pinch salt, 1 pinch pepper, ¼ tsp anchovy paste
- Toss the massaged kale with the dressing until well coated. Add tomatoes and toss gently again. Top with roasted chickpeas and a sprinkle of extra Parmesan, if desired.½ cup cherry tomatoes, 2 tbsp Parmesan cheese
Cooking Tips
- Massage the kale thoroughly to make it more tender and palatable—this enhances texture and flavour.
- Dry chickpeas well before roasting to get that crispy texture—moisture will make them steam instead of crisp.
- For extra crunch, let roasted chickpeas cool completely before topping the salad.
- Add a boiled egg for extra protein and satiety—great for lunch.
- Substitute anchovy paste with capers or miso paste if avoiding fish or seeking a vegetarian version.
- Use baby kale if you prefer a more delicate green that requires less massaging.
Nutrition
Nutrition Facts
Kale Caesar Salad with Roasted Chickpeas
Serving Size
2 cups
Amount per Serving
Calories
259.4
% Daily Value*
Fat
14.5
g
22
%
Saturated Fat
2.9
g
18
%
Cholesterol
6.5
mg
2
%
Sodium
278.4
mg
12
%
Potassium
468.7
mg
13
%
Carbohydrates
22.6
g
8
%
Fiber
7.1
g
30
%
Sugar
5
g
6
%
Protein
11.9
g
24
%
Vitamin C
51
mg
62
%
Vitamin D
0.1
µg
1
%
Calcium
255.7
mg
26
%
Iron
3.1
mg
17
%
Magnesium
56.2
mg
14
%
Zinc
1.5
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.