Kale Caesar Salad Chickpeas & Sweet Potato Fries

A healthier twist on a traditional caesar salad! This kale caesar with chickpeas and sweet potato croutons is the perfect way to ease into fall - the smokey paprika, crispy sweet potatoes, and lemon tahini dressing make this salad colorful, balanced, and fulfilling. It’s super easy to put together, and each bite is packed with so much flavor. Keep this meal vegetarian, or enjoy it with chicken for extra protein!

Details:

Prep Time: 15 mins
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients:

Salad:

1 bag of frozen sweet potato croutons

1 tbsp chili powder

1 tsp smoked paprika

t tbsp olive oil 

4-5 cups chopped kale

1 cup garbanzo beans, drained and rinsed 

Salt and pepper, to taste

Dressing:

¼ c extra virgin olive oil

Juice of 1 lemon

2 tbsp Dijon mustard

2 tbsp Tahini

2 tsp soy sauce

2 cloves garlic

⅓ c grated Parmesan

1-2 tbsp water for thinning

Instructions:

1. Preheat the oven to 400˚F. Lay the sweet potato croutons on a parchment-lined baking sheet and toss in the chili powder, paprika, salt, and pepper until well combined. Bake for 15 minutes. Remove from the oven, then add the garbanzos and 1 tbsp of olive oil. Toss until the olive oil is thoroughly mixed and bake for another 7 minutes.

2. Meanwhile, in a food processor, combine all the dressing ingredients and blend until smooth. Taste and adjust the consistency - if you prefer a thinner dressing, add up to 2 tbsp of water.

3. Chop the kale and add to a large salad bowl.

4. Toss the roasted sweet potatoes and chickpeas over the kale.

5. Add as much dressing as you’d like.

6. Serve with avocado slices and extra Parmesan.

Notes:

This salad keeps well for 3-4 days in the fridge.

Occasion: Lunch/Dinner

Conclusion:

If you make Kale Caesar Salad with Chickpeas and Sweet Potato Croutons, be sure to leave a comment and tag us in your photos on social media. We’re looking forward to seeing the photos of the recipes you all make.