Mind blowing Kale “Caesar” Salad
Directions
- 1Preheat oven to 350°F. Line a sheet pan with parchment paper.
- 2In a bowl, mix tahini, salt, onion powder, garlic powder, and paprika. Add chickpeas and toss to coat.
- 3Spread chickpeas on the prepared sheet pan and bake for 27-33 minutes, until crisp. Let sit for 10 minutes.
- 4While chickpeas roast, make the dressing: Whisk together Greek yogurt, tahini, sugar, lemon juice, capers, caper juice, Dijon mustard, garlic, oregano, salt, pepper, Parmesan cheese, and water until smooth.
- 5Massage chopped kale with olive oil, salt, and pepper in a bowl until tender.
- 6Add dressing to kale and toss to coat. Add Parmesan cheese and toss again.
- 7Top with crispy chickpeas and pistachios.
Ingredients
- 0.25 cup tahini
- 0.5 tsp salt
- 0.5 tsp onion powder
- 0.5 tsp garlic powder
- 0.5 tsp paprika
- 1 15-oz can chickpeas
- 6 tbsp Greek yogurt
- 0.25 cup tahini
- 1 tbsp sugar
- 1 tbsp lemon juice
- 1 tbsp chopped capers
- 0.5 tsp caper juice
- 0.5 tsp dijon mustard
- 1 tsp minced garlic
- 0.5 tsp dried oregano
- 0.25 tsp salt
- 0.125 tsp pepper
- 2 tbsp Parmesan cheese
- 2 tbsp water
- 1 head kale
- 0.5 tbsp olive oil
- 1 pinch salt
- 1 pinch pepper
- 0.5 cup freshly grated parmesan cheese
- 0.33 cup chopped pistachios
Equipment
ovensheet panparchment papermixing bowlswhisk
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