Kale Caesar with Chickpeas and Greek Yogurt Dressing
I love a good Caesar salad and this Greek salad recipe, or rather Greek-inspired recipe for kale Caesar calls for a tangy, creamy dressing with Greek yogurt and extra virgin Greek olive oil and chickpeas. Another great example of the simple, healthy plant-based foods that are part of the green Mediterranean diet.
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10
cups
kale
rinsed and coarsely chopped
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2
cups
cooked chickpeas
drained (see note)
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Greek sea salt and pepper to taste
-
½
cup
Greek yogurt
-
2
tablespoons
extra virgin Greek olive oil
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Grated zest of 1 lemon
-
2
tablespoons
fresh
strained lemon juice
-
1
teaspoon
minced Greek garlic or 1 clove garlic
minced
-
1
scant tablespoon Dijon mustard
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¼ to ½
cup
grated parmigiana or Greek kefalograviera cheese
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Combine the kale and chickpeas in a large mixing bowl.
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Whisk together the salt, yogurt, olive oil, lemon zest and juice, garlic, mustard and half the cheese. Pour over salad and toss well. Sprinkle with remaining grated cheese and serve.
You can fry the cooked chickpeas a little, to get a crunchier texture, if desired. To do that, heat an additional tablespoon of olive oil in a nonstick skillet and fry the cooked chickpeas until golden and crisp. Remove and toss as per instructions above.