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Food

Kale Caesar with Chicken and Crispy Chickpeas

The star of this salad is the dressing—it’s a creamy cashew riff that might be better than the dairy- and egg-laden original. The toothsome texture of cashews almost mimics the delightful crumbliness of Parmesan.

Serves 2

For the chickpea “croutons”:

1 15-ounce can chickpeas

3 tablespoons olive oil

1 teaspoon garlic powder

2 teaspoons salt

For the dressing:

1 cup cashews soaked overnight in 1½ cups of water

2½ tablespoons Dijon mustard

1 teaspoon salt

2 teaspoon pepper

3 anchovy fillets (optional)

3 tablespoons water

3 cloves garlic, minced

⅔ cup olive oil

For the salad:

1 bunch Tuscan kale, cut into ribbons

1 cooked chicken breast, diced

1. Make the chickpea croutons: Heat oven to 400°F. Drain and rinse the chickpeas, then gently dry with a cloth or paper towel. Transfer dried chickpeas to a sheet tray and drizzle on olive oil, garlic powder, and salt to coat the chickpeas. Bake for 25 minutes until chickpeas are dried out and crunchy.

2. Make the dressing: Drain the cashews and mix in the blender with Dijon mustard, salt, pepper, anchovies, water, and olive oil. Blend until smooth and creamy (if it’s too thick, add a little water or olive oil to loosen the mixture).

3. Assemble the salad: In a large bowl, combine the kale and 3 tablespoons of the dressing, then gently massage together with your hands. Add chicken and finish with chickpea croutons, salt, pepper, and a squeeze of lemon juice.

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