This Kale Caesar Salad with Shrimp and Chickpeas is going to rock your world. It’s a healthier version of the classic romaine salad with croutons and caesar dressing. We swap out the romaine for nutrient dense kale, packed with vitamins A, C, and K. Instead of croutons we are roasting some well seasoned chickpeas. Finally, the mayonnaise based classic Caesar dressing is getting a revamp with this amazing Tahini Caesar Dressing.
It sounds like there’s a lot going on (and there is, flavor wise), but don’t let the ingredient list intimidate you. The shrimp comes together within 7 minutes and the dressing is simple to whisk together. These two steps can be done while the chickpeas are roasting in the oven for 20 minutes. Overall, this is a meal you can have done on a week night within 30 minutes. That’s a win in my book.
Let’s start with the shrimp. If they are not deveined and peeled, do that now. I like to buy the package of pre deveined and peeled so that it saves me some time. Toss your shrimp with the seasonings, oil, and lemon juice and let them marinate while you prep the chickpeas. Arrange the chickpeas out on a baking sheet and drizzle some olive oil over them. Next, season them well and mix them around the pan with clean hands. Pop them in the oven at 425°F for about 20-25 minutes. Keep an eye on them and stir them around the half way point.
While your chickpeas are roasting, prep your kale salad. Wash your kale well and strip the leaves from the stalk, which can be quite bitter and difficult to chew and digest. Lightly pat them with a paper towel to dry and place them in a large bowl. Drizzle some olive oil over the kale leaves and sprinkle a small amount of salt over them. Now, massage the oil and salt into the leaves. This will help break down the kale, making it more tender and less bitter. Set the salad aside.
Follow these instructions to make the Tahini Caesar Dressing. This will only take about 10 minutes.
Moving on to the shrimp. Heat a large skillet with about 2 tablespoons of olive oil over medium-high heat. Once the oil begins to shimmer, add your shrimp in a single layer for even cooking. Once they start to turn pink, about 2-3 minutes, flip them and finish cooking for about 2 minutes. You don’t want to overcook shrimp because they can become very rubbery and chewy. Remove the shrimp from the heat.
Your chickpeas should be done at this point, so take them out of the oven and start assembling your Kale Caesar Salad. Top your kale leaves with some crispy, seasoned chickpeas, tender shrimp, avocado, and shaved parmesan. Finish it off by drizzling the tahini caesar dressing over the top. Enjoy!
Kale Caesar Salad with Shrimp and Chickpeas
Ingredients
For the Shrimp
- 1 lb jumbo shrimp, deveined and peeled
- 4 tbsp olive oil
- 1/2 lemon, juiced
- 2 tsp garlic powder
- 2 tsp paprika
- 1/4 tsp cayenne pepper
- 1/2 tsp onion powder
- kosher salt & freshly cracked black pepper, to taste
For the Chickpeas
- 1 15.5 oz can chickpeas, rinsed
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp cumin
- kosher salt & freshly cracked black pepper, to taste
For the Kale Salad
- 1 bundle of kale, thick ribs cut out
- 2 tbsp olive oil
- 1 pinch kosher salt
- 1 avocado, sliced
- shredded parmesan cheese
- Tahini Caesar Dressing
Instructions
- Preheat the oven to 425°F.
- Toss your shrimp with the seasonings, oil, and lemon juice and set them aside to marinate.
- Arrange the chickpeas out on a baking sheet and drizzle some olive oil over them. Next, season them well and mix them around the pan with clean hands. Roast them in the oven for about 20-25 minutes. Keep an eye on them and stir them around the halfway point.
- Wash your kale well and strip the leaves from the stalk. Lightly pat them with a paper towel to dry and place them in a large bowl. Drizzle some olive oil over the kale leaves and sprinkle a small amount of salt over them. Using clean hands, massage the oil and salt into the leaves.
- Heat a large skillet with about 2 tablespoons of olive oil over medium-high heat. Once the oil begins to shimmer, add your shrimp in a single layer for even cooking. Once they start to turn pink, about 2-3 minutes, flip them and finish cooking for about 2 minutes. Remove the shrimp from the heat.
- Assemble your salad. Add the chickpeas, shrimp, parmesan cheese, and avocados to your salad and drizzle the Tahini Caesar Dressing over the top.
I hope you enjoy this Kale Caesar Salad recipe. If you end up making it or adding another twist to it – let me know below in the comments. I love it when people get creative in the kitchen. Happy cooking!
