Roasted Chickpea and Kale Caesar salad

Updated at: Wed, 20 Nov 2024 22:20:46 GMT

Step 1

Adjust rack to top position and preheat oven to 425 degrees

Step 2

Drain and rinse chickpeas; dry thoroughly with paper towels. Toss on a baking sheet with a large drizzle of oil, ranch spice and 1/2 tsp salt. Roast on top rack for 13 minutes.

Step 3

Wash and dry produce. Quarter lemon, halve tomatoes lengthwise. Remove and discard any large stems from kale; chop into bite-sized pieces.

Step 4

In a small bowl, whisk together mayonnaise, mustard, soy sauce, 1/2 teaspoon garlic powder and juice from 2 lemon wedges.

Step 5

Tip: if dressing seems too thick, add water 1/2 tsp at a time until mixture reaches drizzling consistency.

Step 6

Cut baguette into 1/2 inch cubes.

Step 7

In a medium bowl, toss bread with remaining garlic powder, 2 tbsp olive oil, salt, pepper until evenly coated.

Step 8

Once chickpeas have roasted 13 minutes, remove sheet from oven. Carefully push chickpeas to one side of sheet. Spread bread on empty side.

Step 9

Return to top rack, until croutons are golden brown and crisp. 5-7 minutes

Step 10

Meanwhile, in a large bowl, add kale and a drizzle of olive oil. Lightly season with salt.

Step 11

Using your hands, massage kale until leaves are tender. 30-60 seconds.

Step 12

Add tomatoes, croutons, half the chickpeas, half the parmesan and dressing; toss to combine.

Step 13

Divide salad between plates/bowls. Top with remaining chickpeas and remaining parmesan. Serve with remaining lemon wedges on the side.

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