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Chickpea & Kale Caesar Salad with Pumpkin Seeds.

  • 2 (15 oz) cans
    garbanzo beans (chickpeas)
  • 2 cloves
    garlic
  • 2 bunches
    kale
  • 1
    lemon
  • 1 oz
    Parmesan cheese
  • ½ cup
    plain Greek yogurt
  • ½ cup
    pumpkin seeds
  • 2
    whole grain buns or rolls
  •  
    Dijon mustard
  •  
    soy sauce
  •  
    virgin coconut oil
  • 1
    Wash and dry the kale leaves and lemon.
    2 bunches kale
    1 lemon
  • 2
    One kale leaf at a time, cut along the sides of the tough center ribs, then pull out and discard the ribs. When all the leaves are trimmed, chop them crosswise into 1-inch pieces and transfer to a large bowl.
  • 3
    Finely grate ½ cup of Parmesan.
    1 oz Parmesan cheese
  • 4
    Trim off and discard the root ends of the garlic; peel and mince or press the garlic.
    2 cloves garlic
  • 5
    Cut the lemon in half; juice one half into a small bowl (that is big enough for making the dressing) and cut the other half into wedges for serving.
  • 6
    Add ½ of the grated Parmesan (save the rest for garnishing), minced garlic, yogurt, Dijon, soy sauce, salt, and pepper to the bowl with the lemon juice; whisk together until smooth.
    ½ cup plain Greek yogurt
    1 tsp Dijon mustard
    2 tsp soy sauce
    ½ tsp salt
    ½ tsp black pepper
  • 7
    Pour the dressing over the kale and toss to combine. If the kale is tough, massage it with your hands to soften it.
  • 8
    Preheat a skillet over medium heat.
  • 9
    While the skillet heats up, cut the buns or rolls into ¾-inch cubes.
    2 whole grain buns or rolls
  • 10
    Once the skillet is hot, add oil and swirl to coat the bottom.
    2 tbsp virgin coconut oil
  • 11
    Add the bread cubes to the skillet; sprinkle with salt and toss to coat in the oil, then arrange in a single layer. Toast the bread, tossing occasionally, until the bread cubes are golden brown, 4 to 5 minutes. Once done, transfer the croutons to a bowl and return the skillet to the stove.
    1 tsp salt
  • 12
    While the bread cubes cook, drain and rinse the chickpeas, then transfer them to a clean towel (or paper towels) and pat dry.
    2 (15 oz) cans garbanzo beans (chickpeas)
  • 13
    Once the croutons have been transferred, wipe out the skillet with a paper towel and heat over medium heat.
  • 14
    Once the skillet is hot, add oil and swirl to coat the bottom.
    2 tbsp virgin coconut oil
  • 15
    Add the chickpeas to the skillet; season with salt and pepper and toss to coat in the oil. Cook, stirring occasionally, until the chickpeas are golden brown and crispy, 5 to 7 minutes. Once done, remove the skillet from the heat.
    1 tsp salt
    1 tsp black pepper
  • 16
    Measure out the pumpkin seeds and place in a small bowl.
    ½ cup pumpkin seeds
  • 17
    To serve, arrange a bed of the kale on a plate and top with the croutons, chickpeas, pumpkin seeds, and remaining Parmesan. Garnish with lemon wedges for squeezing over the top.