Kale Caesar Salad with Crispy Garbanzo Bean Croutons, www.mountainmamacooks.com

Hope all you moms out there had a wonderful Mothers Day yesterday. I know I did. The boys and I had breakfast with my mom and dad and then spent the rest of the morning at the park with friends. I got my garden ready for planting and ordered some speciality hybrid seeds from a family owned organic farm in Colorado that specializes in high altitude vegetable seeds. I couldn’t have asked for more beautiful weather for spending the day outdoors soaking up the sun and some much needed vitamin D. I played tennis in the late afternoon and then I went to the Park City Film Series screening of Romantics Anonymous, a french film about two very awkward but talented chocolate makers. If you like quirky love stories, I highly suggest it! Over all it was a great day and just what this mountain mama needed!

Kale Caesar Salad, www.mountainmamacooks.com

The only downfall to my day was the rather large mug of steamy hot tea that was accidentally knocked over directly onto my lap top. I blew it off initially as I was determined not to let it ruin my day. In fact I didn’t think about it much yesterday as I focused on my boys and my own mama. But as I lay in bed last night thinking of all the work I have saved on my hard drive, I slowly started to make myself sick. It’s a lot of work that will be lost and I have a ton of pictures that I’d hate to lose too. I have an appointment at the Mac store later today so I’m crossing my fingers they can fix it. Or at the very least retrieve all the photos and work I did last week.
No, I didn’t back it up.
Yes, I’ve learned my lesson.

crispy garbanzo beans, www.mountainmamacooks.com

Always looking for the silver lining, at least I’d already uploaded the pictures for this post so I could share it today. I now have a few days to either get my computer fixed or buy a new one and re-do all the photos and recipe I did last week. I’m hoping for the first. Plus a visit to the Mac store means I also get to visit Anthropologie and Albion Fit. It’s just bonus that two of my favorite stores happen to be in the same complex as the Apple store. See, things are looking up already!

Caesar Salad with Kale and Crispy Garbanzo Croutons, www.mountainmamacooks.com

Let’s move on to happier things, shall we? This salad is a must make! If you’re as obsessed with kale and kale salads as much as I am, you’re going to love it. I could start a blog entirely dedicated to kale salad recipes- I have more recipes with kale on my blog than anything else. It’s with complete honesty when I tell you I really love kale. I love it raw in a salad or slaw just as much as I love it steamed or thrown into a pot of soup. All the health benefits are pure bonus. This is my fun twist on a classic Caesar substituting the crispy romaine for dark leafy kale and instead of bread croutons, I roasted chickpeas for the crunch. It’s dressed with an anchovy free dressing and lots of freshly grated parmesan.

Kale Caesar Salad with Crispy Garbanzo Bean Croutons Recipe, www.mountainmamacooks.com

As the weather gets warmer, I find myself wanting to eat a little lighter. Maybe because I know I’m going to start wearing a swimsuit soon but either way salads start making regular appearances on our table posing as dinner. Like most kale salads, this one can stand up to being dressing hours before and even the day before. I don’t generally eat leftover dressed salads but this one I will. With that being said, don’t toss the garbanzo beans in until just before you’re ready to eat as they’ll get soggy.

Happy Monday everyone! xoxo

Kale Caesar Salad with Crispy Garbanzo Bean ‘Croutons’

Kale Caesar Salad with Crispy Garbanzo Bean ‘Croutons’


    For the Dressing:
  • 1 garlic clove
  • 1/2 cup mayonnaise or vegan mayonnaise
  • 1 tsp dijon mustard
  • 3 tablespoons lemon juice
  • 1 tsp worcestershire sauce
  • 1/4 cup freshly grated parmesan cheese
  • 3-4 tablespoons olive oil
  • 1-2 teaspoons of water to thin if necessary
  • salt and pepper to taste
  • For the Garbanzo Beans:
  • 1 15oz can garbanzo beans
  • 1 1/2 teaspoons olive oil
  • salt and pepper
  • For the Salad:
  • 1 head lacianto kale
  • 1/2 cup grated parmesan cheese
  • Caesar dressing
  • crispy garbanzo beans


    For the Crispy Garbanzo Beans:
  1. Preheat the oven to 375F degrees.
  2. Rinse and drain the garbanzo beans; lay them on a double layer of paper towels and dry them as much as you can. Slightly rub each garbanzo bean between your fingers to remove the thin layer.
  3. Line the dried garbanzo beans on a baking sheet and toss with olive oil, salt and pepper.
  4. Roast the garbanzo beans for 35-40 minutes until brown and crispy.
  5. While the garbanzos are roasting, make the dressing:
  6. Combine all ingredients except oil, salt and pepper in the base of a blender.
  7. With the motor running, slowly add the oil in a thin stream into the blender.
  8. When the dressing is thoroughly mixed, test for desired thickness. If you want it a little thinner, add the water a teaspoon at a time.
  9. Season with salt and pepper.
  10. To assemble the salad:
  11. Clean the kale and remove the leaves from the thick inner stalk.
  12. Chop the kale and transfer to a large bowl.
  13. Dress with desired amount of Caesar dressing (I used about 1/2-2/3 of this batch) and grated parmesan cheese.
  14. Top with crispy garbanzo beans.
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28 Responses to Kale Caesar Salad with Crispy Garbanzo Bean Croutons

  1. I love this!!! Such a great spin on caesar!

  2. Maria says:

    I hope you can get your computer fixed! And I know this salad is good:)

  3. Deborah says:

    Oh my goodness – crossing my fingers that the computer (and all the work!) survives! Makes me realize I really need to back up. But this salad- it would definitely put a smile on my face!

  4. Love it, love it, love it! Love all of it. 100%. GIVE IT TO MEEEEE.

  5. Robin says:

    I made the blackened cod last night. Really good. Next time I will eliminate the salt.

  6. Jamie @ green beans & grapefruit says:

    This looks great and I’m so glad you had a great Mother’s Day. I really hope you can save all of your work…that freaks me out just thinking about it- I always drink coffee right over my keyboard.

  7. Love this! How simple, nutritious and perfectly easy! Your chickpea instead of crouton idea is smart! We’re going to feature this on our Facebook page and link here so people can see how you made it, and your lovely photography. If you wish, come LIKE us on Facebook for more recipes and tips on super healthy greens like kale, chard, beet, mustard, turnip, collard, escarole, dandelion and other green leafies. https://www.facebook.com/Cut.n.Clean.Greens

    –Your friendly Southern California farmers at Cut ‘N Clean Greens

  8. my kids and i are all over this one!

  9. I just made this dressing on a whim– my usual caesar dressing calls for a hard boiled egg and I was feeling lazy– and I remembered seeing a Kale Caesar Salad in my Blogher sidebar ad this morning; anway, IT IS AWESOME. Sooooooo good! Love it love it love it! Thanks so much for such a super recipe!

  10. This looks so good! I may just have to make this for dinner tonight!

  11. Winnie says:

    Gorgeous! I want this for dinner, too 🙂

  12. Just made this for dinner! Excellent. Had to sub some things for the sauce and it still turned out fantastic. Anything with crispy garbanzos is a win in my book!

  13. Ellen says:

    That looks delicious! I’m a greens girls all the way. I just always to find a new way to prepare any kind of greens! You’ve got some good looking flatware – if you don’t mind, who is it made by? I am registering for my wedding and finding classic, but stylish flatware is next to impossible!! Thanks!! 🙂

  14. Sonya says:

    WOW! I made this salad for lunch and it is the bomb! Most def my new favorite salad!! It was really easy to fix too. I was wondering, do you prepare the chick peas in larger batches and save them? If so, how long will they keep? I always have a hard time giving up croutons on a salad, but theses little babies will make it a breeze! They were delish!

    • Kelley says:

      Yeah!!! So glad you liked it- it’s one of my favorites! I’ve never made the chickpeas in advance so I’m not sure—- my guess it they’d be ok but I wouldn’t store them in anything with a tight fitting lid in fear they’d get soggy.

  15. Anne says:

    I made this salad for a dinner party. We served it with a roast pork tenderloin and butternut squash gratin.The salad was such a hit that our guests asked for seconds, and I had thirds. I was even excited to eat the leftovers, and that is rare for me, when it comes to salads. I’ve shared this recipe with everyone. Thank you.

  16. I pinned this, thought about it a minute and remembered I don’t eat bread or dairy. Usually there’s something aside from parm cheese. Looking forward to making this, it’s been a long time since I’ve had a caesar salad.

  17. Jeanette says:

    How many does this recipe serve?

  18. Cindy says:

    Great idea on preparing greens we just aren’t familiar with. Looking forward to more posts on all the “odd” greens!

  19. When I stumbled across this recipe, I knew I was going to try it immediately. I proceeded to eat it for days! It was fantastic 🙂 I did switch some things up, making the dressing vegetarian by subbing in soy sauce for the Worcestershire. The chickpeas were mixed with additional herbs and spices to make them more “crouton-like.” Thanks so much for this awesome recipe!

  20. Erin says:

    Reblogged because I can’t live without this dressing and I want everyone to make it!!


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