Produced by:
Recipe Highlights:
- High in Fibre and Antioxidants: Kale and chickpeas provide fibre for digestive health and antioxidants like vitamin C and beta-carotene to support immunity.
- Heart-Healthy Fats: Tahini and olive oil are rich in monounsaturated fats that help lower bad cholesterol and support brain function.
- Calcium and Protein Boost: Greek yoghurt and parmesan add calcium for strong bones and protein for muscle maintenance.
- Supports Digestion and Detoxification: Lemon juice and zest aid in digestion, provide vitamin C, and help naturally detoxify the body.
Keywords:
Lunch, Sides, Vegetable, Lettuce
A bold twist on a classic, this Kale Caesar Salad is a creamy, crunchy, and nourishing reinvention that doesn’t skimp on flavour. Lightly blanched kale adds a hearty, earthy bite alongside crisp iceberg lettuce and tender chickpeas for extra texture and plant-powered protein. The dressing—made from Greek yoghurt, tahini, lemon, garlic, and parmesan—is rich, tangy, and irresistibly creamy without the heaviness of traditional Caesar. Finished with a drizzle of olive oil and a final grating of parmesan, it’s a satisfying, wholesome salad that hits every note from fresh to indulgent.
Ingredients
- 2 kale leaves, minus the stalk
- 6 iceberg lettuce leaves
- ½ cup Greek yoghurt
- 1/3 cup tahini
- 1 tbsp grated lemon zest
- 1 tbsp grated garlic
- ¼ cup grated parmesan
- Juice of 2 lemons
- 2 tbsp olive oil
- Salt to season
- 1 can of rinsed chickpeas (approx. 400grams)
Method:
- Blanch the kale for 30 seconds, strain and add to bowl. If not using immediately, cool in ice water to stop the cooking process. Add rinsed chickpeas.
- Combine the rest of the ingredients in a separate bowl and mix to create the salad dressing.
- Layer a bowl with iceberg lettuce leaves, drizzled in oil and seasoned with salt. Add the kale and chickpeas on top of the lettuce leaves with dollops of dressing on top.
- Sprinkle with the parmesan and serve.