If there’s one go-to salad I reach for throughout the week it’s this one. Generally speaking, I am very healthy, active and eat well. I like to follow a 80/20 mentality when it comes to how I/we eat. 80% healthy, clean foods and 20% leeway to enjoy dessert, cocktails and my sweet tooth on weekends. I am not one for depriving myself and I most certainly am not interested in uneventful, bland “diet” food. For me that just won’t work or last. I want to enjoy what I’m eating and fuel my body at the same time.
I’ve seen lately there is a lot of interest in ‘what I eat in a day’ and topics along that nature. Since it’s come up quite a bit I think it is something worth developing moving forward, but for now I’m exited to start with this kale caesar salad topped with crispy chick peas I’ve been eating non-stop lately. I have no doubt it’ll become a staple in your house too.
I first came across this recipe via my pal Erin Ireland, when I had an insane craving for a vegan buffalo caesar wrap one day and have used this dressing religiously ever since — it’s lemony, salty, garlicy — super satisfying when you want something delicious for lunch.
I combined the kale/chick pea components with the yummy vegan caesar dressing and never looked back. I’m hooked. I’ve even gotten my friends and family addicted!
Scroll down for a list of ingredients & a simple guide to make it yourself:
WHAT YOU’LL NEED:
- X1 clove garlic
- dijon mustard
- olive oil
- X1 fresh lemon
- X1 can chick peas
- X1 bunch kale
- s + p
Bake Chick Peas | Rinse & dry chick peas. Place in bowl & drizzle olive oil, garlic powder and salt & pepper and mix. Put oven on 350 degrees and bake for roughly 25 mins or until crispy & golden. Once done set aside.
Prep Salad | wash & trim kale from stem. Rip leaves into little pieces (as you prefer, I like lots of little small pieces) and put into a large bowl. Drizzle kale with olive oil and gently massage kale for 5 mins [note: this is key. The more you do this the less bitter and softer the kale will be].
Make Dressing | In a small bowl mix one heaping teaspoon of hummus, chopped capers (to taste), 1 little dollop of dijon mustard, 1 clove garlic, juice of half a lemon (to taste), drizzle olive oil & salt & pepper and mix.
Note: I don’t measure anything, everything to taste. I aim for a smooth, balanced consistency – I like lots of capers, s & p and juice from half a lemon. If the hummus is making it too thick add more lemon. If too lemony, add drizzle of olive oil. You’ll eventually find balance just taste as you go!
Assemble | Mix dressing with kale thoroughly & move to serving bowl. Top with hemp seeds, drizzle of lemon and chick peas & serve!
What I love about this salad is that it’s perfect to make ahead. I bake a big batch of chick peas and make the salad dressing and store them accordingly. Sundays I try (doesn’t always happen) to prep my kale by rinsing, trimming and storing in Stasher bags either in the fridge and/or freezer making it super easy for me to throw this salad together at a whim during the week.
Hope you enjoyed this one! If there’s anything you’d like to add to my list (posts to develop) leave a comment below.
More to come!
Images: Melissa Skoda