Kale Caesar Salad with Shrimp and Chickpeas
A heathier version of a classic caesar salad with crunchy kale and a creamy tahini caesar dressing. One serving contains approx. 26 grams of protein - so it's sure to fill you up.
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.