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Creamy Kale Caesar with Chickpea Croutons Recipe

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4.2 from 12 reviews

This Creamy Kale Caesar with Chickpea Croutons is a flavorful twist on the classic Caesar salad, featuring nutrient-packed kale leaves tossed in a rich, homemade anchovy aioli dressing and topped with crispy, golden chickpea croutons. Perfect for a hearty and healthy meal, this recipe combines crunchy textures and savory flavors with fresh lemon juice and Parmesan cheese for a delightful salad experience.

Ingredients

Chickpea Croutons:

  • 1 14-ounce can of chickpeas, strained and rinsed
  • 3 tablespoons grated Parmesan cheese
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon kosher salt

Dressing:

  • 1 garlic clove, peeled
  • 2 large egg yolks
  • 2 tablespoons fresh lemon juice (about 2 lemons)
  • 2 teaspoons Dijon mustard
  • 4–6 anchovies, or to taste
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1/2 cup extra light tasting olive oil

Salad:

  • 8–10 cups kale leaves (about 1 large bunch or 2 medium)
  • 1/3 cup grated Parmesan cheese
  • Additional anchovy filets for garnishing, optional

Instructions

  1. Preheat Oven: Set your oven to 450°F (232°C) to prepare for baking the chickpea croutons.
  2. Prepare Chickpeas: Strain and rinse the chickpeas thoroughly. Lay them out in a single layer on a plate lined with paper towels, then place more paper towels on top and gently rub to dry. Remove any loose skins from the chickpeas for optimal crispiness.
  3. Season and Bake Chickpeas: In a small bowl, mix together Parmesan cheese, garlic powder, onion powder, and kosher salt. Line a baking sheet with parchment paper, transfer the chickpeas to the sheet, drizzle with olive oil, and sprinkle the cheese-spice blend over them. Toss gently to coat evenly. Bake in the preheated oven, checking after 25 minutes, until chickpeas are golden and crisp, about 30-40 minutes total. Allow to cool before adding to salad.
  4. Make the Dressing: In a blender, combine egg yolks, peeled garlic clove, anchovies, Dijon mustard, fresh lemon juice, kosher salt, and black pepper. Blend on high to mince the garlic and anchovies finely. With the blender running, slowly add the extra light olive oil drop by drop at first to create an emulsion. Gradually increase to a thin stream, then pour more quickly, blending until the dressing thickens to a mayonnaise-like aioli. Taste and adjust seasoning with additional salt, pepper, lemon juice, mustard, or anchovies as desired. Blend again briefly to combine.
  5. Prepare Kale: Remove kale leaves from stems and roughly chop into bite-sized pieces. Toss the kale with enough of the anchovy aioli dressing to coat thoroughly. If the dressing is too thick, thin it with a little water or extra lemon juice for easier coating.
  6. Assemble Salad: After tossing the kale with dressing, add grated Parmesan cheese and gently mix. Scatter the cooled, crispy chickpea croutons on top. Garnish each salad with additional anchovy filets if desired, then serve immediately.

Notes

  • For a milder dressing, reduce the amount of anchovies or omit them entirely.
  • If concerned about raw egg yolks, you can use pasteurized eggs or substitute with mayonnaise to maintain texture.
  • Extra light tasting olive oil is used in the dressing to avoid overpowering the flavor; however, regular olive oil can be substituted for a richer taste.
  • Chickpea croutons keep well at room temperature if stored in an airtight container for up to 2 days, but best eaten fresh for maximum crispiness.
  • The kale can be massaged before tossing with dressing for a softer texture if preferred.

Find it online: https://marthatasty.com/creamy-kale-caesar-with-chickpea-croutons-recipe/