You can't look me in the eyes (through the screen) and not tell me that caesar salad isn't an elite salad?! It's one of my favorites, but I'm here to add some more ~nutrients~. This is my Chickpea & Sweet Potato Kale Salad and you're never going to have a normal caesar salad again after trying this version. If you've followed me for long enough, you know that I don't believe in restriction. I believe we can add more to our diet and still be living a nourishing lifestyle. For example, I didn't take away caesar salads from my life because they weren't as nutrient dense as most salads, but instead I added to it to be able to enjoy what I like while feeding my body the nutrients it wants.
To make this salad you need sweet potato, chickpeas, Tuscan kale, lettuce, caesar dressing, and parmesan. It's a fiber-filled salad that is going to make you feel fuller for longer and ensure healthy digestion. If you'd like to up the protein in the salad since most of the protein is coming from the chickpeas and dressing, you can add grilled shrimp or chicken breast to the recipe. You can also feel free to make the salad as is and make it for dinner to pair with other foods. It can be a side salad that is paired with a lean protein of choice. It's always up to you how you want to enjoy the recipe, but you do have two great options. Let's get to it!
Yields: 2
Portion: 1 bowl
Prep time: 20 minutes
Total time: 40 minutes
This recipe is gluten free and vegetarian.
Ingredients:
1 sweet potato, peeled, chopped cubes
½ 15oz can of chickpeas
1-2 tbsp extra virgin olive oil
1/2 tsp salt
1/4 tsp or more black pepper
1/2 tsp garlic powder
Less than 1/4 tsp cumin
1/2 tsp paprika
5 oz Tuscan kale, finely chopped
5 lettuce leaves, finely chopped
½ cup Caesar dressing of choice (Mine is the Primal Kitchen brand)
Garnish of shredded parmesan
Optional: Croutons
1 slice sourdough, finely chopped
1-2 tbsp extra virgin olive oil
Salt to taste
Instructions:
1. Prep the sweet potato and chickpeas: preheat oven to 400. Prep sweet potato & chickpea. Coat with olive oil. Season both with salt, black pepper, garlic powder. Season chickpeas with paprika & cumin. Ensure both are evenly coated with seasonings & seasonings are mixed in. Bake until chickpeas are crispy & sweet potato is tender.
2. Prep kale & lettuce: prep kale. Add to a bowl and massage with olive oil, lemon, & salt. Add lettuce in. Toss with your hands.
3. Add the rest: once sweet potato & chickpeas are done, add on top of salad. Drizzle on Caesar dressing, & add Parmesan. Toss the salad well. Add more Caesar dressing if you'd like.
4. Serve: add freshly ground black pepper if you'd like & top with optional croutons. Enjoy!
Optional step: to make the croutons, finely chop and coat with olive oil & salt. Toss. Bake in oven on a baking sheet on 400 until very crispy.
