Hearty Kale Caesar Salad
PREP 10 MIN•COOK 15 MIN
You'll be doing Dan's Caesar Salad for lunch on repeat. It’s made with just a few ingredients, takes only a few minutes to prepare and stays fresh in the fridge thanks to those hearty kale leaves. Batch prep this recipe by storing ingredients in separate airtight containers or make fresh to enjoy now!
Number of servings
1⁄2 tbs pine nuts
1 tin of chickpeas (400g tin) drained & rinsed
1⁄2 olive oil spray
salt & pepper, to taste
1⁄2 thick slice (70g) wholegrain bread (or gluten free) torn into small pieces
1⁄4 bunch of kale (400g bunch) leaves stripped from stalk & finely shredded
1 tsp capers roughly chopped
1⁄2 tsp olive oil
1⁄8 cup nutritional yeast
1⁄8 cup (30g) hulled tahini
1⁄8 cup (30ml) lemon juice
1 tbs water
Preheat oven to 190°C/fan 170°C/gas 5 and line two baking trays with baking paper.
As oven is almost to temperature, place pine nuts in a single layer in an oven proof dish and bake for 5-10 minutes, shaking every few minutes until golden. Immediately transfer to a plate and set aside.
Place chickpeas onto one tray, spray with olive oil and season to taste with salt and pepper. Bake for 15 minutes or until golden brown. Set aside to cool completely.
Place bread pieces on the other tray, spray with oil, season and bake for 5-10 minutes or until bread is lightly golden. Set aside to cool.
Add all dressing ingredients to a jar, shake well, adding more water if necessary and season to taste.
Place kale in a large mixing bowl and combine with capers, oil and a pinch of salt. Massage all ingredients well with your hands for a few minutes to soften.
Add chickpeas, pinenuts and dressing to the kale and toss well.
To serve, divide kale between bowls and top with croutons.
1442 kJ / 344 cals
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