I love Caesar salads but I'm not a big fan of the creamy dressing which often contain high-fat, empty calorie ingredients. Here's a spin on your typical Caesar salad using kale, the queen of greens and substituting roasted chickpeas instead of croutons.
Ingredients: 1 can chickpeas 1 tbsp garlic powder 1 tbsp chili powder
1 bunch of kale
Dressing: 1/4 cup olive oil 1.5 tbsp lemon juice 3 tbsp Parmesan cheese 1/2 garlic clove, chopped 1 tsp Dijon mustard 1/2 tsp Worcestershire sauce Pinch of black pepper
Let's start with the chickpeas:
Preheat oven to 415° Open 1 large can of chickpeas and rinse Spread chickpeas on baking tray Spray the chickpeas with PAM Coconut Oil Spray Sprinkle 1 tbsp of both chili powder and garlic on chickpeas Shake the baking tray to spread coating evenly Place in oven for 45 minutes (shake the tray halfway through)
While you are waiting for the chickpeas:
Rinse kale and remove stems Place Kale in a large bowl and sprinkle with 1 tsp salt Massage kale (this will soften and wilt the leaves) Allow to sit for 5 minutes
In a small bowl, mix together ingredients for the dressing.
Mix kale with salad dressing and chickpeas. Portion into 2 bowls.