top of page

Kale Caesar Salad and Funky "Croutons"

Am I the only one who has found it hard to stray from comfort food during this time? I know my body has been craving vitamins AND something cool during all this recent heat. When I stumbled upon this kale caesar salad with parmesan crusted chickpeas, it sounded like the perfect appetite pleaser.

It's an easy dish to throw together effortlessly and you only need to cook one thing - the chickpeas! I'm all about shortcuts on time but never on taste.

Admittedly, sometimes I can get bored with salads, so it's always nice to find one that perks my interests and my taste buds. Putting a twist on a ceasar salad was just the thing I needed.

You can grill some chicken with this if you want extra protein or pair this with baked fish. We ate this salad as our main course but it goes just a great as a star side.

Make sure to tag me on Instagram @Siggyfromscratch if you try this out!

Kale Caesar Salad with Parmesan Crusted Chickpeas


For the Crispy Parmesan Roasted Chickpeas

  • 1 15 oz. can chickpeas (garbanzo beans)

  • 1 Tbsp olive oil

  • ½ tsp garlic powder

  • ½ tsp grated lemon zest

  • Sea salt and freshly ground pepper to taste

  • 2 Tbsp grated Parmesan cheese

For the Salad

  • 4 cups chopped fresh baby kale

  • 1 Tbsp Olive oil

  • 1 Tbsp lemon juice

  • pinch of salt

  • 4 cups chopped Romaine lettuce

  • ¼ cup grated Parmesan cheese

For the Caesar Dressing

  • 1 Tbsp olive oil

  • ¾ cup plain Greek yogurt

  • 3 Tbsp grated Parmesan cheese

  • 2 Tbsp fresh lemon juice approx. the juice of one medium lemon

  • 1 Tbsp Dijon mustard

  • 1 tsp Worcestershire sauce

  • ¼ tsp garlic powder


  1. Preheat oven to 375 F.

  2. While the oven is preheating, line a large baking sheet with parchment paper. Set aside.

  3. Drain and rinse chickpeas. Pat chickpeas with paper towels to dry.

  4. In a large bowl toss chickpeas with olive oil, garlic powder, lemon zest and salt & pepper.

  5. Arrange the chickpeas in a single layer on your baking sheet and bake until crisp and light brown ( approx. 45-50 mins) tossing halfway through cooking. When finished baking, remove from oven and sprinkle with Parmesan cheese.

  6. While your chickpeas are roasting, prepare dressing by combining all dressing ingredients in a measuring cup and thoroughly mixing.

  7. Add your fresh baby kale, romaine lettuce, olive oil, salt, lemon juice and parmesan cheese to a large bowl and toss.

  8. When ready to serve toss a serving of salad with dressing and top with crispy chickpeas.


9 views0 comments

Recent Posts

See All
bottom of page