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!Print
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