Confession. I love junk food as much as the good stuff. I’m not talking fast food, but the good stuff. Chocolate, cheese, and delicious French loaves. Over the past month of travel, I indulged a bit. (And honestly probably a bit too much, but when in New York, Portland, and Seattle, take a bite out of the city right?) This month, we’re getting back on track starting with this salad. With an updated take on a classic Caesar, we make smart trades and add depths of flavor unlike it’s traditional counterpart. We swapped out romaine for kale and croutons for delicious roasted garbanzo beans.
Keep reading for the full recipe after the jump!
Kale Caesar Salad with Roasted Garbanzo Beans
- 1 package baby kale
- 1 package organic spinach
- 1 block of parmesan reggiano cheese
For the roasted garbanzo beans:
- 1 can organic garbanzo beans, rinsed and drained
- 1 t chili powder
- 1 t himalayan sea salt
- 1 t garlic powder
- 1 t smoked paprika
- 1/2 t cayenne paprika
- 2 T organic extra virgin olive oil
For Whole30 Caesar Dressing:
- 1/2 cup homemade mayo (find our killer aioli base here)
- 1 tsp. Dijon
- Juice of 1/2 lemon
- 4 flat anchovy filets in olive oil (or 1 tsp. anchovy paste)
- 3 cloves garlic
- 1 tbsp. red wine vinegar
Preheat oven to 425 degrees F.
Drain garbanzo beans. Rinse and lay flat on paper towels absorbing any excess moisture on the beans. Measure out spices and pour over beans in a medium bowl. Toss thoroughly with olive oil. Place on cookie sheet lined with aluminum foil. Cook for 20-25 minutes or until golden brown. Stir beans 15 minutes into the cooking time. (These will store for up to 5 days in an airtight container on the counter. Perfect for snacking. See below for a bonus recipe to use them!)
Meanwhile, with an immersion blender make your caesar dressing. Begin with a basic aioli base. Then add mustard, lemon juice, garlic, and anchovy.
Assemble your salad. Begin with a bed of fresh greens. Add roasted garbanzo beans to the top. Place shavings of parmesan cheese and drizzle your homemade dressing on the salad. Top with freshly ground pepper. Enjoy!
Bonus Recipe time!
Looking for another way to use your roasted garbanzo beans? We love this idea. Roast a sweet potato. Add a bit of Kerrygold butter, fresh goat cheese, and bits of parsley. This is the perfect protein to round out a nutrient rich quick and easy dinner.