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Lindsay’s Famous Kale Caesar Salad

  • Author: Lindsay
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • 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 those lovely antioxidant, skin glowing Vitamins A and C.



  • 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
  • 1/4 cup capers, drained
  • 1 Tbsp avocado 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 peper. Stir to coat evenly and spread out evenly on the baking sheet. Bake for 20-25 minutes until crispy and golden on the outside.
  3. Meanwhile, wash and cut or rip kale into bite sized pieces. Dry off well and place in a large mixing bowl.
  4. Combine salad dressing ingredients in a bowl, adding more or anything to taste. Whisk with a fork until well combined. Add to the Kale (start with half and add to taste, you may have extra) and mix with a fork, or clean hands to really get the dressing coated on there!
  5. Plate and top with cripsy capers and chickpeas and enjoy!


  • Make it Vegan:
    • sub Greek yogurt for your favorite non-dairy yogurt
    • sub parmesan cheese for nutritional yeast. Start with 1 Tbsp and adjust to taste
  • Category: Salads & Sides
  • Method: Baked
  • Cuisine: American

Keywords: easy salads, weeknight dinner, kale

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