Kale Caesar
with Spiced Garbanzo Beans and Naan
Your standard Caesar salad is dressed with a combination of cheese, anchovies, egg, and more. In steps our kale Caesar, which takes a lighter approach, bumping up the flavor with briny capers, tahini, and dijon mustard. We also subbed out run-of-the-mill croutons for crispy, tandoori-spiced garbanzo beans, which you’ll have trouble not eating right off the baking sheet! Fun fact: Caesar Cardini, an Italian immigrant, is credited with inventing the salad in the 1920s.
INGREDIENTS
- 1 pack garbanzo beans
- 1 tbsp tandoori spice blend
- 8 oz Lacinato kale
- 2 tsp capers
- 1 tbsp tahini
- 2 tsp vegan Worcestershire sauce
- 1/2 tsp garlic powder
- 2 tsp dijon mustard
- 1 lemon
- 1 shallot
- 2 pieces naan
- 1 tbsp olive oil *
- Salt and pepper*
- *Not included
INSTRUCTIONS
Preheat your oven to 375 °F. Drain and rinse the garbanzo beans. Pat beans dry. Line a baking sheet with foil. Put the beans on the baking sheet, and toss them with the tandoori spice blend and 2 tsp oil, making sure the beans are evenly coated. Put the baking sheet in the oven to bake until the garbanzo beans start to turn golden and crisp, about 20 to 25 minutes.
While the beans bake, rinse and dry the kale. Remove the leaves from the stems, discard the stems, and roughly chop the leaves. Put the kale in a large bowl along with 1 tsp oil. Massage the kale and the oil together with your hands until the leaves begin to soften, about 2 to 5 minutes.
Next, mince the capers and add them to a small bowl along with the tahini, Worcestershire sauce, garlic powder, dijon mustard, juice of the whole lemon, and a pinch of salt and pepper. Whisk to combine. Set aside.
Peel and thinly slice the shallot into rounds. If your shallot is on the larger side, roughly chop your rounds to break them up a little. Add the sliced shallot to the bowl with the massaged kale.
Pour the tahini dressing over the kale and shallot, and toss everything together to combine. Once the garbanzo beans are done, remove them from the oven and put the naan in to warm for a few minutes.
Put a heaping serving of the kale salad on a plate, and top with the crispy garbanzo beans. Serve the warmed naan on the side, and enjoy!
SIMILAR RECIPES
Green Goddess Bowls with Crispy Butter Beans & Black Quinoa
Kale Caesar with Crispy Butter Beans and Everything "Bagel" Croutons
Primavera Grain Bowl with Green Garlic Butter Beans & Rainbow Chard
Roasted Root Spring Salad with Creamy Horseradish Dressing
