Kale Salad with Caesar Vinaigrette and Parmesan Chickpeas

this Recipe!

Last week I made this hearty Kale Salad with Caesar Vinaigrette and Parmesan Chickpeas because I was tired of boring salads for lunch. The Parmesan chickpeas are delicious fresh out of the pan, and honestly would make a yummy snack on there own. Note: The chickpeas so not stay crispy when you meal prep and refrigerate them, but they still taste great and add a creamy texture to the salad.

The vinaigrette is tangy and really breaks down the fibrous texture of the kale. I love using kale for salad meal prep because it can handle having the dressing on it for days. (I actually think it gets better after a few days!)

The boiled eggs are optional, but I like adding some protein to my lunch so I'm not starving five minutes later. Here's the recipe!

Kale Salad with Caesar Vinaigrette and Parmesan Chickpeas

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• Author: thehungrywaitress
• Total Time: 25 minutes
• Yield: 4 1x

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Description

This hearty salad makes a delicious and healthy lunch or dinner!

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Ingredients

Scale 1x2x3x

• 16 oz chopped kale*
• 4 eggs
• 1 can chickpeas, drained and rinsed
• 1/2 cup parmesan
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes, optional

Caesar Vinaigrette

• 1/2 cup olive oil
• 2 Tablespoons white wine vinegar (sub | balsamic)
• 2 teaspoons brown mustard
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup Parmesan?
• 2 Tablespoons lemon juice (roughly one whole lemon)

 

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Instructions

1. Place the chopped kale in an extra large bowl.
2. Boil the four eggs for 12 minutes in a small pot of water.
3. Whisk the Caesar Vinaigrette ingredients together until they are emulsified.
4. Pour the vinaigrette over the kale and massage the dressing into the kale using your hands until it has decrease in volume by about a third
5. Toss the chickpeas with the Parmesan, salt, pepper, garlic powder, and red pepper flakes in a small pan and heat over medium on the stove for 7-10 until the Parmesan melts. Be careful not to burn the Parmesan.
6. Serve immediately or divide it up into meal prep containers. (The chickpeas do not remain crispy when you refrigerate them, but they are still delicious).

Notes

* My grocery store (Kroger) sells a 16 oz bag of kale already washed and chopped which I use all the time!

• Prep Time: 5
• Cook Time: 20

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