Kale Caesar With Crispy Chickpeas and Yogurt Dressing
Two bunches of kale, one can of chickpeas, and twenty minutes of hands-off roasting. Massaging the leaves with salt for ninety seconds is the step that turns kale from a garnish into a salad you actually want to eat.
Raw kale has a tough cell structure and a bitter edge that soft cheese and creamy dressing can only partly hide. Working a small amount of salt and oil into the leaves by hand breaks down that structure physically. Ninety seconds is enough; five minutes turns it slimy.
Strip the Stems, Then Massage
Hold each leaf by the stem and pull the leafy parts away, or run a knife down either side of the rib. The stems stay fibrous no matter how long you massage them. Tear the leaves into bite sized pieces, add a teaspoon of oil and a pinch of salt, and rub them between your hands until they darken and feel softer.
The leaves should look slightly glossy and reduced in volume by about a third. That is the sign the structure has relaxed. If they still feel stiff and pale, give them another 30 seconds rather than adding more dressing to compensate.
Yogurt Replaces Most of the Mayo
A dressing built on Greek yogurt with one tablespoon of mayonnaise for body tastes brighter than an all mayo version and cuts roughly a third of the fat. The tradeoff is that yogurt is thinner, so it needs a spoonful of grated Parmesan to thicken it and a splash of lemon to sharpen it.
Crispy Chickpeas Do Not Keep
Roasted chickpeas lose their crunch within a few hours as they absorb moisture from the air and the dressing. Roast them while you prep the kale, and add them at the table rather than tossing them in. If you are packing this for lunch tomorrow, carry them in a separate container.
Ingredients
- 2 bunches curly kale, stems removed and torn
- 1 15 oz can chickpeas, drained and dried
- 1 tbsp plus 1 tsp olive oil
- 3/4 tsp kosher salt, divided
- 1/2 tsp garlic powder
- 3/4 cup plain Greek yogurt
- 1 tbsp mayonnaise
- 1/3 cup grated Parmesan
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp black pepper
- 1 cup whole grain croutons
Steps
Heat the oven and dry the chickpeas
Set the oven to 425 degrees F. Drain the chickpeas, dry them thoroughly with a towel, and rub off the loose skins. Any water left on them will turn to steam instead of crunch.
Roast the chickpeas 22 minutes
Toss the chickpeas with 1 teaspoon of olive oil, 1/4 teaspoon of salt, and the garlic powder. Spread on a sheet pan and roast 20 to 22 minutes, shaking once, until they are crisp and browned in spots.
Massage the kale with salt
Put the torn kale in a large bowl with 1 tablespoon of olive oil and 1/4 teaspoon of salt. Rub the leaves between your hands for 90 seconds until they darken and soften. Do not overwork them.
Whisk the yogurt dressing
In a small bowl, whisk the yogurt, mayonnaise, Parmesan, lemon juice, Dijon, remaining salt, and pepper. Let it sit 5 minutes so the cheese thickens it slightly.
Dress the kale and let it sit
Pour the dressing over the kale and toss until every leaf is coated. Let it stand 10 minutes; the salt in the dressing continues to soften the leaves.
Add chickpeas and croutons at the table
Fold in the croutons, then scatter the crispy chickpeas over the top just before serving so they stay crunchy.
Where This Salad Gets Better With Time
- Dressed kale actually improves over several hours in the fridge, unlike lettuce. Make the base in the morning and add the crunch at night.
- Lacinato or dinosaur kale is more tender than curly and needs only 45 seconds of massaging.
- For a sharper dressing, add a mashed anchovy fillet or a teaspoon of caper brine.
Nutrition per serving
| Calories | 340 kcal |
| Protein | 17 g |
| Carbohydrates | 38 g |
| Fat | 14 g |
| Sodium | 640 mg |
