Kale Caesar Salad with Sriracha Honey Chickpeas

Lunch Recipes
Written By Design Team Meraki
 

Ingredients

  • 1 bunch dino kale

  • 1 can chickpeas

  • sriracha

  • honey

  • spicy chicken sausage (optional)

  • microgreens

  • shredded parmesan

  • avocado

  • olive oil

  • salt & pepper

  • Cleveland Kitchen fermented veggie Caesar dressing

    (or any Caesar)

Instructions:

Destem and chop the dino kale leaves, massage with olive oil and salt until tender. Drain and pat dry the chickpeas, spread them on a baking sheet lined with parchment paper, season with sriracha, honey, salt, and pepper, bake at 400°F for 15-20 minutes or until crispy, tossing halfway through. Cook the chicken sausages in a pan until crispy and heated through (optional for extra protein). Assemble the salad by topping the kale with the crispy sriracha honey chickpeas, sprinkle microgreens and shredded parmesan on top, add some avocado, and I used @clevelandkitchen fermented veggie Caesar dressing (supports gut health!) but you can use any preferred Caesar dressing

Design Team Meraki
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