Healthy Sesame Kale Caesar Salad with Crispy Chickpeas

Updated at: Wed, 13 Mar 2024 07:05:08 GMT

Step 1

Preheat oven to 200ºC. Drain chickpeas and rinse. Pour chickpeas onto some tea towels and pat dry (this will help them to crisp up faster and dry properly). Place chickpeas into a bowl with a drizzle of olive oil, a good pinch of salt and some paprika (you can add more if you like but I prefer to keep it simple). Pour chickpeas onto a lined baking tray and place into an oven and bake for 30-40 minutes, stirring every 10 mins or so for even baking.

Step 2

Cut tofu into small cubes, toss in a little olive oil and salt and air fry at 180ºC for 20 minutes, tossing halfway.

Step 3

Destem your kale. Wash and spin kale then chop into small bite sized pieces and place into a large mixing bowl. Squeeze the juice of 1/2 a lemon and a small drizzle of olive oil onto the kale and massage the kale for 2 minutes to get soften the leaves a little (this makes it so much more palatable but you can still store it prepped in the fridge like this for days!)

Step 4

Roughly chop, wash and spin lettuce

Step 5

Blend all dressing ingredients together in a high speed blender until creamy.

Step 6

Layer a small amount of dressing into containers, top with massaged kale, lettuce, tofu and capers. Store chickpeas separately and sprinkle right before serving so that they keep crunchy!

Step 7

Chickpeas should be stored in an airtight container or ziplock bag in order to stay crunchy (if they don't stay crunchy it means they didn't dry all the way through - roast for longer next time or if they're looking a little brown - roast at a slightly lower temp for longer! Every oven is different so you will just need to learn how long yours takes to dry roast chickpeas)

Step 8

When you're ready to serve: Mix kale and some lettuce in a large mixing bowl and some of the chickpeas - drizzle with just enough dressing to coat all the leafy greens. I like to use my hands to toss this salad so i can properly cost all the greens! Sprinkle with more chickpeas and capers to serve and eat immediately. This salad shouldn't be stored dressed in the fridge - store all parts separate for prime salad eating.

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Makes leftovers

Under 30 minutes