Kale & Chickpea Caesar Salad

Kale lives up to the leafy green hype in this satisfying salad! Instead of croutons, this salad gets its crunch (and plant-based protein) from crispy baked chickpeas.

PER SERVING 338 CALORIES      TOTAL TIME 35 MINUTES      GROCERIES 5 INGREDIENTS

Makes: 4 servings

Serving size: 2 cups

15oz (420g) can chickpeas, rinsed and drained

2 tbsp olive oil

6 cups chopped kale, rinsed, patted dry, and stems removed

½ cup shredded Parmesan cheese

½ cup Caesar salad dressing (I like Bolthouse Farms brand)

1. Preheat the oven to 400°F (205°C). Line a large sheet pan with parchment paper.
2. Place the chickpeas between 2 pieces of paper towel placed on a flat surface and pat until dry. Discard any loosened skins and then transfer to the prepared sheet pan. Drizzle with the olive oil and roast for 25 minutes or until golden and crisp. Remove from the oven and set aside to cool slightly.
3. While the chickpeas cool, add the kale to a large bowl. Sprinkle with the Parmesan cheese and then drizzle the dressing over the top. Toss well to combine.
4. Add the cooled chickpeas to the salad and toss again. Serve promptly or store in the fridge for up to 3 days.