Chickpea & Kale Caesar Salad with Pumpkin Seeds

[Sincerely-Food-Chef]

Ingredients

• 2 (15 oz) cans garbanzo beans (chickpeas)
• 2 cloves garlic
• 2 bunches kale
• 1 lemon
• 1 oz Parmesan cheese
• ½ cup plain Greek yogurt
• ½ cup pumpkin seeds
• 2 whole grain buns or rolls
• Dijon mustard
• soy sauce
• virgin coconut oil

Instructions

1. Wash and dry the kale leaves and lemon.
   • 2 bunches kale
   • 1 lemon
2. One kale leaf at a time, cut along the sides of the tough center ribs, then pull out and discard the ribs. When all the leaves are trimmed, chop them crosswise into 1-inch pieces and transfer to a large bowl.
3. Finely grate ½ cup of Parmesan.
   • 1 oz Parmesan cheese
4. Trim off and discard the root ends of the garlic; peel and mince or press the garlic.
   • 2 cloves garlic
5. Cut the lemon in half; juice one half into a small bowl (that is big enough for making the dressing) and cut the other half into wedges for serving.
6. Add ½ of the grated Parmesan (save the rest for garnishing), minced garlic, yogurt, Dijon, soy sauce, salt, and pepper to the bowl with the lemon juice; whisk together until smooth.
   • ½ cup plain Greek yogurt
   • 1 tsp Dijon mustard
   • 2 tsp soy sauce
   • ½ tsp salt
   • ½ tsp black pepper
7. Pour the dressing over the kale and toss to combine. If the kale is tough, massage it with your hands to soften it.
8. Preheat a skillet over medium heat.
9. While the skillet heats up, cut the buns or rolls into ¾-inch cubes.
   • 2 whole grain buns or rolls
10. Once the skillet is hot, add oil and swirl to coat the bottom.
    • 2 tbsp virgin coconut oil
11. Add the bread cubes to the skillet; sprinkle with salt and toss to coat in the oil, then arrange in a single layer. Toast the bread, tossing occasionally, until the bread cubes are golden brown, 4 to 5 minutes. Once done, transfer the croutons to a bowl and return the skillet to the stove.
    • 1 tsp salt
12. While the bread cubes cook, drain and rinse the chickpeas, then transfer them to a clean towel (or paper towels) and pat dry.
    • 2 (15 oz) cans garbanzo beans (chickpeas)
13. Once the croutons have been transferred, wipe out the skillet with a paper towel and heat over medium heat.
14. Once the skillet is hot, add oil and swirl to coat the bottom.
    • 2 tbsp virgin coconut oil
15. Add the chickpeas to the skillet; season with salt and pepper and toss to coat in the oil. Cook, stirring occasionally, until the chickpeas are golden brown and crispy, 5 to 7 minutes. Once done, remove the skillet from the heat.
    • 1 tsp salt
    • 1 tsp black pepper
16. Measure out the pumpkin seeds and place in a small bowl.
    • ½ cup pumpkin seeds
17. To serve, arrange a bed of the kale on a plate and top with the croutons, chickpeas, pumpkin seeds, and remaining Parmesan. Garnish with lemon wedges for squeezing over the top.