Kale Caesar Salad + Crispy Lemon Thyme Chickpeas
Fresh kale, crispy lemon thyme chickpeas, and creamy Caesar dressing with a citrusy twist.
For the salad
- 1/4-1/2 bunch kale
- 1 lime juiced
- grated parmesan cheese to taste
- shaved parmesan cheese to taste
- 4 tbsp Caesar dressing of choice I like Cardini's
- 1 avocado quartered
- 2 handfuls cherry tomatoes sliced in half
- 2 handfuls walnuts chopped
- salt + black pepper to taste
For the crispy chickpeas
- 1 can chickpeas rinsed + drained
- 4-5 sprigs thyme removed from stem
- 1 lemon zested + 1/2 lemon juiced
- drizzle of olive oil
- salt and pepper to taste
For the chickpeas
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or tin foil.
Drain and rinse chickpeas and dry really well with paper towel. The drier you can get the chickpeas, the crispier they will be. I like to let them sit out after drying for half an hour before baking, if I have time. But 5-10 mins will do. Add all ingredients to a bowl and toss to coat.
Place on prepared baking sheet in a single layer and add more thyme sprigs. Bake for 30-40 mins, tossing half way through to ensure even baking. Pull out when golden and crispy and let cool.
For the salad
Prep the rest of the toppings while the chickpeas are baking. Slice avocado in half, remove the pit, and slice vertically down the center of each half. Remove quarters by scooping the flesh out with a spoon and set aside. Chops walnuts, if using whole and set aside. Slice cherry tomatoes in half and set aside.
Remove ribs from kale, tear the leaves into pieces, and put in a mixing bowl. Massage kale for 2 mins with your hands. You can add a touch of olive oil and pinch of salt when you do this, but go easy—you don't want it to be overly oily (soggy) or salty.
Add a couple handfuls of grated parmesan and some shaved parmesan to the kale and toss to coat. Then add dressing and toss again. Top salad with more parm (both kinds), avocado, crispy chickpeas, cherry tomatoes, walnuts, and a squeeze of fresh lime or lemon. Season with salt and black pepper before serving.