MIND Diet Lunch Recipe:
Kale And Crispy Chickpea Caesar Salad
Caesar dressing is typically high in saturated fat. so this recipe gives it a nutritional upgrade by using extra-virgin olive oil as the base ingredient. It's burting with flavor from fresh Parmesan, anchovies, garlic, lemon, and Worchestershire sauce, and it goes perfectly with a hearty green like kale. Instead of traditional corutons, roasted chickpeas add a healthy crunch (Source: The MIND Diet Plan & Cookbook).
Prep Time
15 Minutes
Cook Time
30 Minutes
Servings
4 People
INGREDIENTS
For crispy checkpeas
- 1 can (15oz) no salt added chreckpeas, drained and rinsed
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon kosher salt or sea salt
For the Caesar dressing
- 1/4 cup extra-virgin olive oil
- 2 tbsp mayonnaise
- 2 tbsp freshly grated Parmesan cheese
- 1/2 anchovy fillet, finely minced or 1 tsp anchovy paste
- 2 garlic cloves, minced
- Zest and juice of 1/2 medium lemon
- 2 tsp Worchestershire sauce
INSTRUCTIONS
To make the crispy chickpeas
- Preheat oven to 425 degrees.
- Drain and dry the chickpeas with a paper towel. Transfer to a large mixing bowl. Add olive oil and salt; toss to coat.
- Transfer the mixture to a baking sheet, and spread the chickpeas into one even layer. Roast in the oven for 30 to 35 minutes or until crispy, stiring halfway through. Remove from the chickpeas from the oven and set them aside to cool.
To make the Caesar dressing
- In the same bowl used for seasoning the chickpeas, whisk together the olive oil, mayonnaise, Parmesan, anchovy, garlic, lemon zest and juice, Worcestershire, salt, and black pepper. Taste and adjust the seasoning, if necessary.
- Add the kale to the bowl and stir to thoroughly coat it with dressing.
This recipe is from The MIND Diet Plan & Cookbook by the amazing dietitian and chef Julie Andrews MS, RDN, CD. To get more great recipes like this one, click HERE to get the cookbook. Also make sure to check our Julie's website: https://thehealthyepicurean.com