Kale Caesar Salad With Chickpea Croutons | Cook for Your Life
Kale Caesar Salad

Kale Caesar Salad With Chickpea Croutons

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 5 ingredients

Roasting adds another dimension to one of our favorite pantry staples, canned chickpeas. It gives them a crispy crunch and makes for a wonderful gluten-free substitute for croutons in this not-so classic version of...


  • 1 16-ounce can chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1 bunch Lacinato kale, chopped and massaged, about 4 cups (see Chef Tips)
  • ½ cup Yogurt Caesar Dressing
  • salt and pepper to taste
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Nutrition Facts


232 cals


8 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

3 g


32 g


7 g


9 g


11 g


461 mg


  1. Preheat oven to 400 degrees.
  2. On a baking sheet, arrange chickpeas in a single layer. Drizzle with olive oil and season with salt and pepper. Place baking sheet in oven and roast for about 20 minutes, or until golden brown and crisp. Remove from oven and cool.
  3. In a large bowl, combine kale, roasted chickpeas, and Caesar dressing. Mix thoroughly until dressing evenly coats kale.

Chef Tips

Kale is very fibrous. By “massaging” the leaves of kale with your fingers, it helps to break up the fibers, making it easier to eat. If you’re not into the veggie massage business, this can also be achieved by either tossing the kale with a few tablespoons of lemon juice, which will help to break down the fibers in the kale, or you can simply toss your kale in the Caesar dressing and let it sit for 30 minutes or so before eating for the same effect. If you go this route, add the crispy chickpea “croutons” just before eating so they don’t get soggy.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society