Caesar Salad, Tahini Dressing and Roasted Chickpeas

Sometimes, you just crave a good Caesar salad. It’s so creamy and salty! There is something comforting about it and here is my recipe with a twist—a healthier version, but still indulgent!

You can also add chicken or salmon if you want a more filling meal.

Why We Love This Salad So Much:

• Easy to make: you just have to grill the chickpeas. I like to cook them in advance, that way this salad will take you only 20 minutes to make. For the tahini dressing, we’re using a blender where we just throw in all the ingredients together.
• Crunchy: thanks to the roasted chickpeas.
• Salty: we’re adding some Parmesan cheese and some capers.
• Creamy: our homemade dressing is made with tahini and Greek yogurt … so much creaminess!

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4 Tips to Perfect This Recipe:

1. Massage the kale: we love incorporating the dressing and mixing the salad with our hands. For less chewing and a more enjoyable texture, make sure you remove the rod and finely slice the kale. Then, with your hands, press firmly the kale to incorporate it.
2. Use ripe avocado: we want a tender avocado that mixes well with the rest of the salad.
3. Don’t be afraid to put too much dressing, it’s the key to a good salad!
4. Keep it in the fridge: this salad will last for up to 5 days, but make sure you place it in the fridge without the dressing on it.

Other Salad Recipes to Try :

• Sweet Kale Salad With Yogurt Dressing
• Radicchio, Persimmon and Mozzarella Di Bufala Salad