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Kale Caesar Salad with Avocado and Roasted Chickpeas


Caesar Dressing:
  • ¼ cup whole milk Greek yogurt
  • ¼ cup mayonnaise
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon stone ground (or brown) mustard
  • 1 tablespoon anchovy paste
  • 1 tablespoon sriracha
  • 1 tablespoon cider vinegar
  • 2 heads lacinato kale, leaves thinly chopped
  • 1 large ripe avocado, peeled and sliced
  • ¼ red onion, sliced
  • ½ cup Saffron Road Chipotle Roasted Crunchy Chickpeas + more for serving


  1. Add all of the ingredients for the salad dressing to a small blender. Blend until completely smooth. Refrigerate until ready to use.
  2. Wash and pat dry the kale leaves. Remove and discard the stems and thinly slice the leaves.
  3. Add chopped kale, avocado, red onion, and roasted chickpeas to a large serving bowl. Add the Caesar dressing and toss everything together until coated. Serve salad with additional roasted chickpeas
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