Kale Caesar Salad with Crispy Chickpeas

A classic Caesar salad is not vegetarian. The dressing is built on anchovies, and the usual Worcestershire sauce and Parmesan are not vegetarian either. This version gets the same briny, savory, garlicky flavor from capers, Dijon mustard and lemon, with mayonnaise standing in for the raw egg.

Kale makes the salad sturdy enough to dress ahead, a romaine heart keeps it crisp, and smoky roasted chickpeas take the place of croutons while adding protein. Serve it beside Margherita Pizza or Tempeh Bolognese, or as a light dinner on its own.

Kale Caesar Salad with Crispy Chickpeas

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Tender massaged kale and crisp romaine in a creamy, garlicky Caesar dressing made without anchovies or raw egg, topped with smoky oven-roasted chickpeas in place of croutons. A hearty vegetarian salad that works as a side or a light dinner.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Salad

Cuisine: American

Ingredients Method Notes

Ingredients

  

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For the crispy chickpeas

• 1 can (15 ounces) chickpeas drained, rinsed and patted very dry
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt

For the Caesar dressing

• 1/3 cup mayonnaise regular or vegan
• 1/4 cup finely grated Parmesan-style cheese
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 2 teaspoons Dijon mustard
• 2 teaspoons capers minced, plus 1 teaspoon brine from the jar
• 1 small clove garlic finely grated
• 1 teaspoon vegetarian Worcestershire sauce or soy sauce
• 1/4 teaspoon black pepper

For the salad

• 1 large bunch lacinato kale about 10 ounces, stems removed and leaves thinly sliced
• 1 romaine heart chopped
• 1/4 cup shaved Parmesan-style cheese
• lemon wedges for serving

Method

 

1. Heat the oven to 425°F. Spread the chickpeas on a rimmed baking sheet and toss with the olive oil, smoked paprika, garlic powder and salt. Roast for 20 to 25 minutes, shaking the pan halfway through, until deep golden and crisp. Let them cool on the pan; they crisp up more as they cool.
2. While the chickpeas roast, make the dressing. In a large salad bowl, whisk together the mayonnaise, grated cheese, lemon juice, olive oil, mustard, capers and brine, garlic, Worcestershire sauce and pepper. If it is very thick, whisk in 1 to 2 teaspoons of water.
3. Add the kale to the bowl. With clean hands, massage the dressing into the leaves for 1 to 2 minutes, until the kale turns darker and glossy and shrinks by about a third.
4. Add the romaine and toss to coat. Taste and add a squeeze of lemon or a pinch of salt if needed.
5. Top with the shaved cheese and crispy chickpeas. Serve right away with lemon wedges.

Notes

About the cheese: Traditional Parmigiano-Reggiano is made with animal rennet. Look for a Parmesan-style cheese labeled vegetarian or made with microbial rennet.

About the Worcestershire: Regular Worcestershire sauce contains anchovies. Use a brand labeled vegetarian or vegan, or use soy sauce instead.

Make it vegan: Use vegan mayonnaise, replace the grated cheese in the dressing with 2 tablespoons of nutritional yeast, and finish with a vegan Parmesan or toasted breadcrumbs.

Dry the chickpeas well: Roll them in a clean kitchen towel before roasting. Wet chickpeas steam instead of crisping.

Make ahead: The dressed kale holds up well for a day in the refrigerator. Add the romaine, cheese and chickpeas just before serving. Roasted chickpeas soften in a sealed container, so leave them uncovered at room temperature and use them the same day.

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Shopping list

• Produce: 1 large bunch lacinato kale, 1 romaine heart, 2 lemons, garlic
• Pantry: 1 can (15 ounces) chickpeas, mayonnaise, Dijon mustard, capers, vegetarian Worcestershire sauce (or soy sauce), olive oil
• Dairy: a wedge of vegetarian Parmesan-style cheese, for grating and shaving
• Spices: smoked paprika, garlic powder, salt, black pepper