Last week I made this kale and romaine caesar with crispy roasted chickpeas and it was a hit! The kids and Joel loved it, and we made it again last night. It’s full of deep greens, but it’s creamy and crunchy from the tahini dressing and roasted chickpeas. It also packs in quite a bit of protein and staying power. The kids and Joel paired this with simple bruschetta (split baguette down the middle, broil, rub with garlic clove, drizzle with a little olive oil and flaky salt). So many of you asked me to save the Instagram story of it to my highlights (and I did!), that I thought it would be nice to have it in an easily referenced blog post.
The recipe I slightly adapted from this Detoxinista recipe- I found that adding capers to the dressing (like Minimalist Baker does) really gives a nice, deeper dimension. Also, I like adding in some romaine for crunch and to lighten it up a bit. Finally, I added a lot more chickpeas than called for because who doesn’t love tons of “croutons” on top?! To me the vegan parm really makes this pop, so if you can don’t skip it. It takes only a few minutes to make, just blitz in the food processor.
creamy kale + romaine caesar with crispy chickpeas
2 cups cooked chickpeas, drained, rinsed, and patted dry to maximize crispiness
1 tablespoon oil, any kind you like, I used olive
1 teaspoon garlic powder
1/3 cups tahini
3 tablespoons capers, chopped
zest and juice of 1-2 lemons (add one first and then taste and you may need to add more depending on the size of your lemons)
1/4 cup water
3 cloves garlic, crushed
1 teaspoon Dijon Mustard
salt and freshly cracked black pepper
1 large bunch tuscan kale (the flat, bumpy, dark green type)
1 medium to large head romaine lettuce
Preheat the oven to 400. On a large baking sheet, toss the chickpeas with the garlic powder, oil, and salt. When oven has preheated, put in the chickpeas and set the timer for 25 minutes.
In the bottom of a large bowl, whisk together all the dressing ingredients. Taste and adjust as needed with more water, lemon juice, salt, pepper, or garlic. I ended up adding the juice of 2 lemons, I like it pretty acidic.
Chop the kale into thin strips or ribbons (I leave the stems in for extra crunch) and add to the bowl, tossing with the dressing. Roughly chop or tear the romaine and add that in too, tossing again to coat.
At this point, make the vegan parm if you haven’t already.
Take the chickpeas out of the oven and add them on top of the salad. Sprinkle a generous amount of the vegan parm on top and serve!
[Last night, the salad at a picnic dinner at the farmers market concert with hummus and veggies:]