All Recipes - Big Bold Chickpea & Baby Kale Caesar Salad

Big Bold Chickpea & Baby Kale Caesar Salad

Name: Big Bold Chickpea & Baby Kale Caesar Salad
Yield: 3
Ingredients: 1.5 cups cooked chickpeas; 1 tbsp olive oil; 0.25 tsp smoked paprika; salt to taste; pepper to taste; 6 cups baby kale; 3 tbsp Greek yogurt, nonfat; 1 tbsp olive oil; 1.5 tbsp lemon juice; 1 tsp Dijon mustard; 1 tsp capers chopped; 1 clove garlic minced; 2 tbsp hemp seeds; 0.25 cup sunflower seeds toasted

Hearty, crunchy, and craveable — this spring Caesar twist is powered by plants.

Servings: 3

Ingredients

For the salad

1 1/2 cups cooked chickpeas
1 tbsp olive oil
1/4 tsp smoked paprika
6 cups baby kale
2 tbsp hemp seeds
1/4 cup sunflower seeds, toasted

salt, to taste
pepper, to taste

For the Creamy Caesar Dressing

3 tbsp Greek yogurt, nonfat
1 tbsp olive oil
1 1/2 tbsp lemon juice
1 tsp Dijon mustard
1 tsp capers, chopped
1 clove garlic, minced

Instructions

Roast the chickpeas: Toss chickpeas with olive oil, smoked paprika, salt and pepper. Roast at 400°F for 15–20 min until golden and crisp, or pan-toast in a dry skillet.
Prep the greens: In a large bowl, add the baby kale.
Make the dressing: In a small bowl, whisk together yogurt, tahini or olive oil, lemon juice, mustard, capers, garlic, and nutritional yeast if using. Taste and season.
Assemble the salad: Toss greens with dressing, then top with crispy chickpeas, seeds/nuts, and a crack of black pepper.

Published: May 23, 2025