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Kale Caesar Salad with Crispy Chickpeas
with artichokes / avocados / croutons

Active: 40 Total: 40

We featured a similar version of this Caesar salad back in 2019 but this version includes avocado and crispy lemon black pepper chickpeas.
Smarts: This recipe includes homemade dressing and croutons, but store-bought versions of those ingredients will make this meal extra simple. 



Vegetarian Caesar Dressing:
  • Garlic - 1 clove , chopped
  • Mayonnaise - 2 Tbsp
  • Mustard, Dijon - 2 tsp
  • Lemon juice - 2 tsp
  • Soy sauce - 1 tsp
  • Oil, olive - 4 Tbsp
Crispy Lemon Pepper Chickpeas:
  • Cornstarch - 2 tsp
  • Lemon zest - 2 tsp
  • Black pepper - 1 tsp
  • Salt - 1 tsp
  • Sugar - 1/4 tsp
  • Beans, garbanzo (14 oz / 397 g) - 2 cans , drained and rinsed
  • Butter - 2 Tbsp
  • Lemon juice - 1 tsp
Kale Caesar Salad:
  • Bread, any type - 6 oz , cubed (we like sourdough or rye bread here)
  • Kale, any type - 1 bunch , stems removed and leaves shredded
  • Lettuce, romaine - 1 heart , shredded
  • Artichokes, marinated in oil (6.5 oz / 184 g) - 1 jar , drained and rinsed
  • Avocados - 1 , cubed


  1. Make vegetarian Caesar dressing - (If prepping right before cooking, get oven heating before continuing.) Chop garlic. Combine garlic with mayonnaise, mustard, lemon juice, soy sauce, and olive oil. If you prefer a smooth dressing, you can blend it with an immersion blender. Season with some salt and pepper. (Can be done up to 3 days ahead)

  2. Bread / Kale / Lettuce / Artichokes - Prep as directed. If artichoke hearts are large, roughly chop them. Store separately. (Can be done up to 2 days ahead)

  3. Make seasoning - Combine cornstarch, paprika, lemon zest, black pepper, salt, and sugar.

  4. Avocados - Cube avocados.

  5. Beans - Drain and rinse beans.

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  1. Heat oven to 400F / 204C.

  2. Spread bread cubes out on a sheet pan. Drizzle with some cooking oil and some salt and toss to combine. Transfer to oven and bake, shaking the pan halfway through cooking, until flatbread cubes are crisp and golden, 8 to 10 minutes.

  3. Toss beans in seasoning until evenly coated.

  4. Heat a large nonstick pan with butter over low-medium heat.

  5. Add seasoned beans to melted butter and cook, stirring frequently, until deep golden brown.

  6. Set beans aside and squeeze lemon juice over top.

  7. Give dressing a stir. If it is too thick to easily pour, whisk in some water to thin.

  8. To assemble salads, toss together kale, lettuce, artichokes, avocados, croutons, and some of the dressing. Top salads with chickpeas and drizzle with some more dressing if you’d like.



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