crispy chickpea, kale, and sundried tomato caesar salad
An herby bed of greens tossed with a spoon-licking tahini parmesan dressing and adorned with spicy crisped chickpeas, sundried tomatoes, and avocado.
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 2 tbsp extra virgin olive oil
- 4-6 cups kale, chopped
- 1 cup fresh parsley, chopped
- 1 avocado, quartered
- 1/2 cup sundried tomatoes, sliced
- 1/2 cup fresh parmesan cheese, shaved or grated
pesto tahini caesar dressing
- 1/4 cup tahini
- 1/4 cup pesto, homemade or storebought
- 2 tbsp plain full-fat Greek yogurt
- 1 lemon, for juice
- 2 cloves garlic
- 2 tsp anchovy paste
- 1 tbsp dijon mustard
- 1/3 cup fresh parmesan, grated
- water, to thin, as needed
Instructions
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
- Dry the chickpeas with paper towels. On the baking sheet, toss with olive oil, paprika, oregano, garlic, onion, and a pinch each of salt and pepper. Spread onto a single layer and roast for 15-20 minutes until golden and crisp. Let cool on the baking sheet - they will continue to crisp up as they cool.
- In the bowl of a food processor, combine the tahini, pesto, yogurt, lemon juice, garlic cloves, anchovies, dijon, parmesan, and a pinch of salt and pepper. Whip until smooth. Add water 1 tablespoon at a time until thinned to your desired consistency.
- In a large bowl or serving platter, toss the kale and parsley with 2-3 tablespoons of the pesto caesar dressing until the kale darkens and softens. Arrange avocado slices and sundried tomatoes onto the greens. Sprinkle the parmesan and chickpeas. Serve salad with remaining dressing and your favorite protein.
Notes
*To store: Kale holds up with dressing for up to 3 days prior to serving.
*Proteins: Chicken and shrimp are my favorite protein-packed pairings for this salad.