Loaded Kale Caesar Salad with Crispy Chickpeas
Ingredients
- 3-4 large carrots
- 15.5 oz. can chickpeas
- 1 tablespoon + 1 teaspoon olive oil divided
- 3/4 cup raw walnuts
- 1 bunch dinosaur kale about 6 leaves
- 1 avocado
- 1/2 lemon juiced
- 3/4 cup shaved Parmesan cheese
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt
- Pepper
- Caesar dressing of choice
Instructions
- Preheat the oven to 425 F. Line 2 baking sheets with parchment paper.
- Peel and chop the carrots into thick diagonal slices. Rinse and drain chickpeas. Pat them dry well (you can try to remove some of the outer layer of skin as you dry them with a paper towel or kitchen towel).
- Add the carrots and chickpeas to one of the baking sheets and drizzle with 1 tablespoon of olive oil plus the paprika, onion powder, garlic powder, salt, and pepper. Bake in the preheated oven for 30 minutes, tossing gently halfway through.
- Roughly chop the walnuts. Add them to the other baking sheet and toss with the remaining 1 teaspoon of olive oil plus salt and pepper. When the carrots and chickpeas have about 10 minutes left, add the walnuts to the oven, watching closely so that they don’t burn after about 5 minutes.
- Remove everything from the oven and set aside to let cool.
- De-stem and chop the kale. Add to a large bowl with salt. Using your hands, gently massage kale for about a minute to soften it.
- Dice the avocado and squeeze the lemon juice on top. Set aside.
- Assemble the salads (this recipe makes about 3-4 salads). In each bowl, add the kale, roasted carrots and chickpeas, toasted walnuts, avocado, and parmesan cheese. Toss with Caesar dressing.