Caesar Salad with Kale and Crispy Garbanzo Croutons,

Kale Caesar Salad with Crispy Garbanzo Bean ‘Croutons’


For the Dressing:

  • 1 garlic clove
  • 1/2 cup mayonnaise or vegan mayonnaise
  • 1 tsp dijon mustard
  • 3 tablespoons lemon juice
  • 1 tsp worcestershire sauce
  • 1/4 cup freshly grated parmesan cheese
  • 34 tablespoons olive oil
  • 12 teaspoons of water to thin if necessary
  • salt and pepper to taste

For the Garbanzo Beans:

  • 1 15oz can garbanzo beans
  • 1 1/2 teaspoons olive oil
  • salt and pepper

For the Salad:

  • 1 head lacianto kale
  • 1/2 cup grated parmesan cheese
  • Caesar dressing
  • crispy garbanzo beans


For the Crispy Garbanzo Beans:

  1. Preheat the oven to 375F degrees.
  2. Rinse and drain the garbanzo beans; lay them on a double layer of paper towels and dry them as much as you can. Slightly rub each garbanzo bean between your fingers to remove the thin layer.
  3. Line the dried garbanzo beans on a baking sheet and toss with olive oil, salt and pepper.
  4. Roast the garbanzo beans for 35-40 minutes until brown and crispy.

While the garbanzos are roasting, make the dressing:

  1. Combine all ingredients except oil, salt and pepper in the base of a blender.
  2. With the motor running, slowly add the oil in a thin stream into the blender.
  3. When the dressing is thoroughly mixed, test for desired thickness. If you want it a little thinner, add the water a teaspoon at a time.
  4. Season with salt and pepper.

To assemble the salad:

  1. Clean the kale and remove the leaves from the thick inner stalk.
  2. Chop the kale and transfer to a large bowl.
  3. Dress with desired amount of Caesar dressing (I used about 1/2-2/3 of this batch) and grated parmesan cheese.
  4. Top with crispy garbanzo beans.