Kale Caesar with Crispy Chickpeas
Chickpeas roasted until they rattle stand in for croutons on kale massaged in a lemony Parmesan dressing. The chickpeas hold their crunch for a day, so it packs well.
- 1
Heat the oven to 400°F. Toss the dried chickpeas with the 2 tablespoons olive oil, the salt, and the smoked paprika, then spread them on a sheet pan in a single layer.
- 2
Roast 40 to 45 minutes, shaking the pan every 15 minutes, until the chickpeas are browned and rattle loudly. Leave them on the pan to crisp further as they cool.
- 3
Meanwhile, put the kale in a large bowl with the 1 tablespoon olive oil and 1 tablespoon of the lemon juice. Massage it with your hands for 2 minutes, until it darkens and shrinks by about a third.
- 4
Whisk the remaining lemon juice with the mayonnaise, Dijon, capers, garlic, Parmesan, and pepper until smooth.
- 5
Pour the dressing over the kale and toss until every leaf is coated. Add the chickpeas and toss once more, or keep them in a separate container and add them at serving time if you are packing this ahead.
Ingredients
- 2 (15 ounce) cans chickpeas, drained, rinsed, and patted very dry
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1 large bunch curly kale, stems stripped and leaves torn (about 10 cups)
- 1 tablespoon olive oil, for the kale
- 3 tablespoons lemon juice
- 1/4 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 tablespoon capers, drained and chopped
- 1 clove garlic, grated
- 1/3 cup finely grated vegetarian Parmesan
- 1/4 teaspoon ground black pepper
Instructions
- 1
Heat the oven to 400°F. Toss the dried chickpeas with the 2 tablespoons olive oil, the salt, and the smoked paprika, then spread them on a sheet pan in a single layer.
- 2
Roast 40 to 45 minutes, shaking the pan every 15 minutes, until the chickpeas are browned and rattle loudly. Leave them on the pan to crisp further as they cool.
- 3
Meanwhile, put the kale in a large bowl with the 1 tablespoon olive oil and 1 tablespoon of the lemon juice. Massage it with your hands for 2 minutes, until it darkens and shrinks by about a third.
- 4
Whisk the remaining lemon juice with the mayonnaise, Dijon, capers, garlic, Parmesan, and pepper until smooth.
- 5
Pour the dressing over the kale and toss until every leaf is coated. Add the chickpeas and toss once more, or keep them in a separate container and add them at serving time if you are packing this ahead.