Go Back
+ servings
kale caesar in large bowl

Kale Caesar Salad with Roasted Chickpeas

Kale Caesar Salad with Roasted Chickpeas is a hearty dish that makes a terrific meal any time of the year. It's great for lunch on its own, and it’s a perfect side for pasta or sandwiches, too.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 280 kcal


For the Chickpea Croutons

  • 1 15-ounce can chickpeas
  • 1 teaspoon of aquafaba (the water from the can of chickpeas)
  • 1 teaspoon lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper

For the Caesar Dressing

  • 1 12.3 ounce package silken tofu
  • ¼ cup lemon juice
  • 2 cloves garlic
  • 1 tablespoon capers drained
  • 2 teaspoons mellow white miso
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • ½ teaspoon mustard powder

For the Hemp Seed Parmesan

For the Salad

  • 1 large bunch kale destemmed and chopped (about 6 cups)
  • 1 large head romaine lettuce or two romaine hearts chopped (about 6 cups)


Make the Chickpea Croutons

  • Preheat oven to 400°F. Line a baking sheet with parchment paper.
  • Place the chickpeas in a bowl and drizzle on the aquafaba and lemon juice. Add the garlic powder, onion powder, salt and pepper, and mix to coat.
  • Bake for 20 minutes, and then carefully roll the chickpeas around on the baking sheet. Bake for another 10 to 15 minutes, keeping an eye on them so they don’t burn.
  • If you have an air fryer, you can cook them on 400°F for about 15-20 minutes, or until crisp. Shake the basket at the halfway point. 
  • Let the chickpeas cool for 5 to 10 minutes before adding them to your salad.

Make the Caesar Dressing

  • Mix all of the ingredients together in a high-speed blender or food processor until smooth and creamy.
  • Refrigerate until ready to use.

Make The Hemp Seed Parmesan

  • Mix all of the ingredients together in a spice grinder, a small food processor, or the dry blade of a high-speed blender. Do not over-mix!
  • Store in the refrigerator until ready to use.

Assemble the Salad

  • Place the chopped kale in a large bowl and pour on about half of the dressing. With clean hands, massage the dressing into the kale, until it just begins to wilt.
  • Add the lettuce and the remaining dressing to the bowl and toss to coat.
  • Sprinkle on the parmesan and then add the chickpeas. Serve immediately.


Calories: 280kcal