It’s nutty. It’s flavorful. It’s filling. It’s high protein.
The crunch from the chickpeas, with the softness of the protein pasta adds a punch to this otherwise healthy salad. I doubled the recipe to make a large batch to meal prep for the week, but feel free to reduce the dressing and salad quantities to make a delicious meal for a small family.
Carbone Copycat Kale Caesar Salad (High Protein + Meal Prep)
Recipe by
Servings
6 servings
Prep time
10 min
Cooking time
20-25 minutes
Calories
–
Carbon Copycat Caesar Dressing Ingredients:
- 4 anchovy fillets
- 6 minced garlic cloves
- 2 egg yolk
- 2 tbsp dijon mustard
- 1/2 cup extra virgin olive oil
- Juice of 2 lemons
- 2 tsp Worcestershire sauce
- 1.5 cup grated Parmesan cheese
- salt and pepper to taste
Tomato Roasted Chickpea Ingredients:
- 1 15-oz can of chickpea (garbanzo beans) rinsed and patted dry
- 3 tbsp melted salted butter
- 2 tbsp tomato paste
- 1/4 cup grated Parmesan cheese
Salad Ingredients:
- 10oz Kale
- 1/2 lb cooked protein pasta (cooked + rinsed)
- 2 cups rotisserie chicken breast
- roasted chickpeas
- caesar dressing
- parmesan cheese
Directions
- Dressing Instructions: Mince anchovy fillets until fine. Add garlic, egg yolk, Dijon mustard, extra-virgin olive oil, lemon juice, and Worcestershire sauce, and whisk until emulsified. Mix in parmesan cheese and add salt and pepper to taste.
- Chickpea Instructions: Mix melted butter, tomato paste, cheese, and chickpeas. Spread the mixture on a baking sheet and bake for 20-25 minutes at 400°F. Let cool completely before adding to the salad or storing.
- Cook Protein Pasta: Boil in salted water according to box instructions. Rinse in cold water when done.
- Assemble Salad: Massage kale with the dressing. Add in cooked pasta, chicken, and chickpeas. Mix all togther. Optional to add additional grated Parmesan cheese.
Notes
Feel free to cut recipe in half for smaller portion.
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