Kale Caesar Salad

Ingredients

• 1 large or 2 small bunches kale (about 10 to 12 ounces), rinsed and patted dry
• 3/4 cup extra virgin olive oil, divided use
• One 15-ounce can chickpeas 
• 1/2 teaspoon coarse sea salt
• 1 teaspoon dried herbs or spices
• 1 small can anchovies (2 ounces or less) or 2 tablespoons anchovy paste
• 4 cloves garlic
• 1 tablespoon Dijon mustard
• 1 teaspoon freshly ground black pepper
• 2 tablespoons freshly squeezed lemon juice, more to taste

Directions

Step 1

Separate the kale leaves and cut out and discard the main stems. Slice the leaves into ribbons and add to a large bowl. Drizzle on 3 tablespoons of olive oil and use your fingers to massage the oil into the kale for 2 to 3 minutes. Set aside while you roast the chickpeas and make the dressing. 

Step 2

To roast the chickpeas, preheat your oven to 400°F. Rinse and drain them, then place on paper towels and dry as thoroughly as possible. Transfer to a rimmed sheet pan and toss with 1 tablespoon olive oil, the salt, and your choice of herbs and/or spices. Spread them out in an even layer and roast for a total of 30 minutes or until they’re brown and crunchy, turning them every 10 minutes. 

Step 3

While the chickpeas are roasting, make the dressing. In a food processor, purée the anchovies and garlic, then add the mustard, black pepper, and lemon juice; process until smooth. With the machine running, add the remaining 1/2 cup olive oil and process until emulsified. Add the 1/4 cup cheese and pulse to blend. 

Step 4

Toss the kale with just enough of the dressing to lightly coat and divide among 4 bowls. Top with a generous amount of chickpeas. Serve with more cheese and the rest of the dressing.

Note: Store any leftover chickpeas on a countertop in a container with a lid that’s slightly ajar; enjoy within 2 days—they make a great snack.