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Kale Salad with Caesar Vinaigrette and Parmesan Chickpeas

Kale Salad with Caesar Vinaigrette and Parmesan Chickpeas

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


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


  • 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)



  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).


* 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