Kale Caesar Salad with Crispy Chickpeas

• Kale: Lacinato kale (also called Tuscan or Dino kale) is my top choice here. Its flat, tender leaves are milder than curly kale and perfect for slicing into thin ribbons. That said, curly kale works just fine, and Red Russian kale (the purple-stemmed variety) is the most tender, slightly sweet option.
• Parmesan cheese: The real secret to the best homemade Caesar dressing is to whisk in grated Parmesan cheese. Not only does it amp up the flavor, but it also helps to thicken the dressing, making it the perfect consistency for coating those dark leafy greens. Finish the salad with shaved Parm for salty, savory bites in every forkful.
• Croutons: Store-bought works, but homemade croutons really take this kale salad over the top.
• Crispy chickpeas: These add plant-based protein and extra crunch. They’re also a great gluten-free alternative to croutons. Check out my recipe for crispy chickpeas made in an air fryer or the oven. I love using both chickpeas and croutons when I’m serving this salad as a main.
• Homemade Caesar dressing: This creamy, garlicky dressing comes together with Dijon mustard, fresh lemon juice, Worcestershire sauce, mayonnaise, garlic, Parmesan and anchovy paste (see note below). It’s the same dressing I use in my Caesar pasta salad.
• Anchovy paste: Just 1 teaspoon adds that classic Caesar flavor without making the dressing taste fishy, but if anchovies aren’t your thing, you can absolutely skip it. The dressing will still be delicious.

See the recipe card for full information on ingredients and quantities.

Let Me Show You How to Prep Your Kale

The biggest complaint people have about kale is that it’s “tough” or “bitter.” If that’s you, I promise it’s not the kale—it’s the prep! Because kale is much heartier than romaine, it requires a little bit of work to transform it into a tender, restaurant-quality salad base.

Start by washing your kale and drying it thoroughly. I recommend using a salad spinner (I love my OXO salad spinner). If the leaves are wet, the oil and dressing won’t stick, and you’ll end up with a watery salad.

Next, remove the tough stems. Hold the base of the stem with one hand and use your other hand to run your fingers firmly up the stem, stripping the leaves right off (see photo below). Discard the stems.

For lacinato kale, I like to slice the leaves into very thin ribbons (a chiffonade cut). Stack a few leaves on top of each other, roll them up tightly like a cigar, and slice across the roll (you can see this in the photo below). This increases the surface area so every tiny bit of kale gets coated in that creamy dressing.

Now for the most important step: massage the kale. This is the not-so-secret trick for turning kale skeptics into fans. Massaging kale helps break down its fibrous structure, making it more tender and easier to digest. Add the kale to a large bowl with a drizzle of olive oil and a pinch of salt, then gently massage it with your hands for about 1 minute, until the leaves darken in color and soften.

If you’re using curly kale, plan on massaging it a bit longer, about 2–3 minutes, since it’s more fibrous.

Success Tip: If you’re not into massaging kale by hand, here’s an easy workaround: toss it with the Caesar dressing and let it rest for about 10 minutes. The acidity from the lemon juice does about 50% of the tenderizing work for you!

Next, Make My Favorite Caesar Dressing

Now that your kale is prepped, it’s time to whip up the homemade Caesar dressing. This comes together in one bowl and takes less than five minutes.

Whisk together Dijon mustard, lemon juice, Worcestershire sauce, mayonnaise, garlic, and anchovy paste until smooth, then stir in finely grated Parmesan.

All that’s left to do is toss the dressing with the massaged kale, roasted chickpeas, and croutons, then finish with shaved Parmesan and serve.

Variations

One of the reasons I love this Caesar salad recipe so much (beyond being a nutritional powerhouse!) is how easy it is to customize. You can serve it as an appetizer, as a side to a variety of main dishes, or top it with your favorite protein to turn it into a full meal.

• Add protein: Turn this side salad into a satisfying lunch or dinner by adding grilled chicken or my favorite juicy stovetop chicken breasts. It also pairs well with pan-seared salmon, a perfectly cooked pan-seared steak or even a jammy soft-boiled egg.
• Make it vegetarian: Simply skip the anchovy paste in the dressing.
• Switch up the crunch: Swap in toasted pumpkin seeds (pepitas), walnuts or pine nuts.
• Add-ins I love: Sliced avocado, crispy bacon pieces (I use my oven-baked bacon, chopped), cucumbers and cherry tomatoes.

Can I Make This Salad Ahead of Time?

Yes! This is one of the reasons I love kale Caesar so much. Kale is sturdier than romaine and doesn’t wilt nearly as fast. You can prep the kale and the dressing up to 2 days in advance. Store them separately, then toss together just before serving.

If you are using curly kale, you can actually dress it 24 hours early. It’s the only kale that gets better the longer it sits!

Pro-Tip for Meal Preppers: Always store your croutons and crispy chickpeas in a separate airtight container at room temperature. Add them right before serving so they stay crunchy.

FAQs