Roasted Kale Caesar Salad With Chickpeas And Avocado

13 April 2019 Bookmark0
A heat roasted kale salad with chickpea croutons, avocado and a creamy Caesar dressing! This is easy to make with an exceptional texture. Served heat, it’s the suitable wintry weather or summer season side dish or the basis for a mild meal. The vegetarian Caesar dressing is Greek yogurt primarily based, intensely flavorful and pricey! 

So, i am a awful vegetarian who, no matter my love of kale, doesn’t definitely love kale salads. I’ve been served kale salads which I’ve loved, positive.  however it’s been hit and omit. I simply opt to cook dinner my kale and feature lettuce in my salads. 

Roasted Kale Caesar Salad With Chickpeas And Avocado

Nicely properly. All that changed lately once I had this crazy idea to make a heat kale salad. Like, duh. Why no longer use cooked kale in salad? 

This salad features gently roasted kale, with roasted chickpeas standing in as croutons, plus creamy avocado and a yogurt based totally vegetarian Caesar salad dressing.

Roasted Kale Caesar Salad With Chickpeas And Avocado


  • 1 can of chickpeas (14oz or 400g), drained and rinsed
  • 8oz (200g) of chopped kale - see notes
  • 1 ripe avocado, chopped
  • 1 Tbsp extra virgin olive oil
  • Salt and pepper

Caesar Dressing

  • 1/4 cup (60ml) of full fat greek yogurt
  • 1 Tbsp fresh lemon juice (or half a lemon's yield)
  • 1/2 clove of garlic
  • 2 Tbsp of grated parmesan cheese (or parmesan style cheese - see notes)
  • 1/2 Tbsp dijon mustard
  • 2 tsp of capers, in brine
  • 2 tsp of extra virgin olive oil


  1. Pre-warmth the oven to 180C / 360F. Bump this up to 200C / 390F in case your oven isn't always fan assisted (convection).
  2. Brush a big skillet or shallow casserole dish with olive oil. unfold the chickpeas over the pan and toss to coat in oil. Sprinkle with salt and put within the oven for 12 mins.
  3. Whilst the chickpeas are cooking, put together your dressing by mixing all of the substances with a hand blender or mini food processor.
  4. As soon as the 12 minutes is up, get rid of the chickpeas from the oven and use a spatula to toss them around at the pan. Now cowl the chickpeas with the kale, spritz or brush the kale with oil, and sprinkle with salt. (when you have area, you can push the chickpeas to at least one fringe of the pan so they are now not going to be covered - however in case your dish is just too small it's adequate to layer up, they simply don't get quite as crispy). cook for every other eight mins until the kale is gentle, but getting crispy on the rims.
  5. Whilst the kale is finished, cast off from the oven and spoon out the chickpeas and kale right into a bowl. top with avocado and dressing, and toss to mix.
  6. Garnish with extra grated parmesan cheese, if favored.


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