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Nutritious Crunchy Kale Caesar Salad & Dressing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 9 reviews

  • Author: Lindsay
  • Total Time: 35 minutes
  • Yield: 2-4 servings 1x
  • Diet: Vegetarian


I love kale, there’s a reason this green has gotten so much press in recent years. Kale is higher in fiber than most other leafy greens and is a great source of  antioxidant  vitamins A and C.


  1. 2 large bunches kale (approx 10 cups)


  • 3/4 cup plain Greek yogurt
  • 2 tbsp extra virgin olive oil
  • 1/2 cup Parmesan cheese, grated
  • 1 clove garlic, minced
  • Juice of 1/2 lemon
  • Salt & pepper to taste

Crispy Chickpeas & Capers

  • 1 x 19 oz can chickpeas, drained, rinsed & patted dry
  • 1/4 cup capers, drained and patted dry
  • 1 tbsp avocado oil, or other high heat cooking oil


  1. Preheat oven to 425F. Line a Baking sheet with parchment paper and set aside.
  2. Combine chickpeas, capers, olive oil, salt and pepper. Stir to coat evenly and spread out on baking sheet in a single layer. Bake for 20-25 minutes until crispy and golden on the outside.
  3. Meanwhile, combine salad dressing ingredients directly into the bowl you will be serving the salad in to save you extra dishes! Adjust the dressing to taste by adding more lemon, salt or parmesan cheese if desired.  Whisk with a fork until well combined.
  4. Wash and cut or rip kale into bite sized pieces, removing leaves from the thick middle stem. Dry leaves well using a salad spinner or kitchen rag. This will help the dressing stick to the leaves.  
  5. Add kale to the bowl with the dressing and mix with a fork, or use clean hands to massage the dressing into the leaves to really get the dressing coated on there!
  6. Plate and top with crispy capers and chickpeas and enjoy!


Swap Greek yogurt for your favorite plain dairy-free yogurt. It won’t be quite as thick this way so if you like that thicker texture, I recommend adding a tablespoon or two of tahini to do the trick!

Swap the parmesan cheese for nutritional yeast. Start by replacing with half the amount and increase to adjust to taste

Greens: While I do love using kale for this recipe, you can totally make it with Romaine lettuce, which is how traditional caesar salads are made.

Croutons: I’ve opted to roast up some chickpeas and capers to serve a double purpose of adding protein (chickpeas) an extra punch of binary flavor (capers) and to act as stand ins for traditional croutons, but regular croutons are also delish in this salad – I speak from experience!

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Salads & Sides
  • Method: Baked
  • Cuisine: American