This easy kale Caesar with shrimp and chickpeas is the perfect lunch or dinner salad! It is a delicious light meal the whole family will love.
As Chrissy Teigen put it perfectly - sometimes you just need a salad. This is exactly how Julian and I were feeling a little while ago, so I made this healthy take on a Caesar salad for us! The salad includes chickpeas instead of bread for croutons. Shrimp is also included for added protein.
What Do I Need to Make this Easy Kale Caesar with Shrimp and Chickpeas
While the full recipe instructions are available below, here is a breakdown of the ingredients you will need to make this awesome salad!
Kale and Lettuce: I recommend you use a mix of common curly kale and romaine lettuce. Make sure you massage the kale before you add it to your salad. This is important, because it breaks down the fibers of the kale and makes it less better and more tender to eat.
Chickpeas: I use my simple crispy roasted chickpeas as the croutons for this salad. I also use the same seasoning blend for the shrimp which makes prepping these ingredients so easy!
Shrimp: You need one pound of shrimp for this salad. You will toss them in the same spice blend as the chickpeas. Then, you will quickly sauté them in a non-stick skillet for a delicious protein to add to your salad.
Dressing: My recipe includes a healthy Caesar dressing. If you want to save time, you can always use a store bought version. It will likely not be as healthy- or tasty - as my dressing! To make my Caesar dressing, you will need the following: egg, pepper, lemon juice, olive oil, anchovy paste, chicken broth, Dijon mustard, grated parmesan, and garlic. It will come together quickly in a food processor.
Grated Parmesan: I love to add some extra grated parmesan to my Caesar salad. If you want to make this extra healthy, then you can leave this out!
What Can I Use Instead of Shrimp in My Caesar?
If you are not a fan of shrimp, here are some substitutes that you can add to your salad instead. Simply season with the same spices, cook, and add to your salad!
Bring a pot of water to a boil, and boil the egg for 3 minutes. Immediately put the egg in a cold water bath until it is cool enough to handle. While the egg is boiling, add the anchovy paste, olive oil, and parmesan cheese to a food processor and pulse it until well combined. Add the pepper, lemon juice, chicken broth, Dijon mustard, and garlic and blend until smooth. Peel the egg and add it to the food processor and blend until well combined and smooth.
Heat a large non-sick skillet on medium heat. Toss the shrimp with the garlic powder, onion powder, parsley, and paprika until evenly coated. Add olive oil and shrimp to the hot pan and sauté until cooked through, approximately 3 to 5 minutes.
In a large salad bowl, add the massaged kale and Romaine lettuce and the dressing and toss until evenly coated. Add the crispy chickpeas, cooked shrimp, and grated parmesan cheese and toss again. Enjoy!