Kale and Chickpea Caesar Salad
31 Dec 2019
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This vegetarian take on a Caesar salad is boosted with kale and chickpeas for a lovely lunch option.
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings
6
INGREDIENTS
- 8 cups shredded kale
- 1 can (19 oz chickpeas (, drained and rinsed))
- 2/3 cup grated Parmesan cheese (, divided)
- 1/2 cup Walden Farms Caesar Dressing
- 2 cups gluten-free croutons
- 4 slices bacon (, cooked and chopped)
INSTRUCTIONS
- In large bowl, toss together kale, chickpeas, 1/3 cup Parmesan, and dressing until well coated.
- Transfer to serving dishes; top with croutons and bacon. Serve with remaining Parmesan.
NOTES
Tip: For easy gluten-free croutons, toss 2 cups day-old gluten-free bread cubes with 2 tbsp vinaigrette. Bake in 350˚F oven, turning once, for 10 to 15 minutes or until golden brown all over.
Nutrition Facts
Per serving
Calories 230
Fat 9g
Saturated Fat 2.5g
Cholesterol 15mg
Sodium 640mg
Carbohydrate 25g
Fiber 4g
Sugars 1g
Protein 15g
WW SmartPoints = 6
