Kale Caesar Salad Recipe
tender baby kale, shaved parmesan, crispy chickpeas, chaat masala, kashmiri, caesar dressing
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Ingredients
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Salad Base
Crispy Chickpeas
Caesar Dressing
Method
Preparing Crispy Chickpeas
- 1
Roasting Chickpeas
Preheat your oven to 400°F (200°C). Drain and rinse the canned chickpeas thoroughly. Pat them dry with a paper towel to remove excess moisture.
- 2
Seasoning
In a mixing bowl, combine the dried chickpeas with olive oil, chaat masala, Kashmiri red chili powder, and salt. Toss until the chickpeas are well coated.
- 3
Roasting
Spread the seasoned chickpeas on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until crispy and golden. Stir halfway through for even cooking.
Making Caesar Dressing
- 4
Mixing Ingredients
In a medium bowl, combine mayonnaise, lemon juice, minced garlic cloves, Worcestershire sauce, and grated Parmesan cheese.
- 5
Seasoning
Add black pepper to taste. Whisk the mixture until it is smooth and well combined. Adjust seasoning if necessary.
Assembling the Salad
- 6
Combining Salad Ingredients
In a large salad bowl, add the baby kale and shaved Parmesan. Drizzle the Caesar dressing over the greens and toss gently to combine.
- 7
Adding Crispy Chickpeas
Once the chickpeas are roasted and crispy, allow them to cool slightly. Sprinkle them on top of the salad.
- 8
Serving
Serve the kale Caesar salad immediately, garnishing with additional shaved Parmesan if desired.