Kale Caesar with Chickpeas and Greek Yogurt Dressing

4.60 from 5 votes

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.

4.60 from 5 votes

Kale Caesar with Chickpeas and Greek Yogurt Dressing

By Diane Kochilas

Prep Time 10

Servings

Mediterranean Diet, Recipes, Salads, Vegetarian

Prep Time 10

Servings

Mediterranean Diet, Recipes, Salads, Vegetarian

Ingredients

10 cups kale rinsed and coarsely chopped
2 cups cooked chickpeas drained (see note)
Greek sea salt and pepper to taste
½ cup Greek yogurt
2 tablespoons extra virgin Greek olive oil
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
¼ to ½ cup grated parmigiana or Greek kefalograviera cheese

Instructions

Combine the kale and chickpeas in a large mixing bowl.
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.

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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.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Kale Caesar with Chickpeas and Greek Yogurt Dressing