Description
A salad you can actually batch prep! The kale leaves hold up to the creamy, garlicky dressing and gets even better with time! Vegetarian.
Scale
Ingredients
Dressing
- 1 bunch or curly kale (~6 cups), thick middle stem removed and ripped into bite sized pieces
- 1/2 cup 0% plain Greek yogurt
- 2 tbsp extra virgin olive oil
- 2 tbsp Parmesan cheese, finely grated + extra to top salad *optional
- 1 large or 2 small cloves of garlic
- juice of half of a lemon
- salt and pepper to taste
Chickpea Croutons and Crispy Capers
- 1 19 oz. can of chickpeas, drained and rinsed
- 1/4 cup of capers, drained
- 2 tsp avocado oil (or other high heat cooking oil)
- salt and pepper generously to taste
Instructions
- Preheat oven to 425F
- Combine chickpeas, capers, avocado oil, salt and pepper in a medium sized mixing bowl, stir to coat evenly with oil and spices
- Line a baking sheet with parchment paper and lay the mixture out in a single layer. Bake for 40 minutes, stirring half way through for even browning. If you like them a little extra crispy, leave them in longer until desired doneness.
- Meanwhile, combine all salad dressing ingredients and whisk with a fork until well combined
- In a large bowl or container with a lid, add the kale and salad dressing. Close the lid and shake it until the leaves are all evenly dressed. (If you don’t have a container with a lid, mix with a fork. It will be harder to coat the leaves this way so you may want to wash your hands or put on gloves and mix with your hands :))
- Plate the salad and top with chickpeas and capers when done. Finish off with extra lemon, parmesan, salt and pepper to taste.
- Category: Salads, Side Dishes
- Method: Baked
- Cuisine: American
Keywords: kale salad, picnic, summer, Comfort Food Remix