
Kale Caesar Salad with Yogurt Dressing
A lighter Caesar salad where Greek yogurt replaces the usual oil and egg dressing and pan-toasted chickpeas stand in for croutons. The dressing is whisked and kept in a small Wonderlier Bowl, and the greens are tossed in a large one.
- Total time
- 27 min
- Prep
- 20 min
- Cook
- 7 min

Ingredients
Method
Whisk all the dressing ingredients together in a small Tupperware Wonderlier Bowl until smooth, then set aside.
Heat the olive oil in a large frying pan over medium heat, add the chickpeas and cook for 5 to 7 minutes, until lightly toasted. Season with salt and pepper and leave to cool.
Strip the kale from any thick stems and chop it roughly. Cut the romaine into bite-size pieces and toss both in a large Wonderlier Bowl.
Add the toasted chickpeas and shaved parmesan and toss. Serve topped with avocado, if using, and a spoonful of the yogurt dressing.







