Rolling Meadow Dairy

Kefir Caesar Salad with Spiced Chickpeas

This unique take on a classic Caesar is packed with flavor and texture. Creamy, tangy kefir- based Caesar dressing is perfectly balanced with crunchy homemade croutons, tender greens and spicy chickpeas.

Prep time : 35 mins

Cook time : 20 mins

Serves : 6 people

Moderate (30–60 min) Snack / Appetizer Easy Vegetarian

Featured Rolling Meadow Products:

Rolling Meadow Dairy

Grass-Fed Plain Kefir

2% M.F. , 1L

View product

Ingredients

Herbed Croutons:

  • 1 demi-baguette, cut into 1/2 -inch cubes

  • 2 tbsp olive oil

  • 1/2 tsp dried parsley

  • 1/2 tsp dried basil

  • 1/2 tsp onion powder

  • 1/2 tsp salt

  • 1/4 tsp pepper

Kefir Caesar Dressing:

  • 3/4 cup Rolling Meadow Plain Kefir

  • 2 tbsp olive oil

  • 2 tsp lemon juice

  • 3 cloves garlic, minced

  • 6 tbsp grated Parmesan cheese

  • 1 tsp salt

  • 1/2 tsp pepper

Spiced Chickpeas:

  • 1 tbsp olive oil1 can (16 oz) chickpeas, drained and rinsed

  • 1/2 tsp ground cumin

  • 1/2 tsp paprika

  • 1/2 tsp red chili flakes

  • 1/2 tsp salt

  • 1/4 tsp pepper

  • 2 cloves garlic, minced

  • 2 tsp honey

Assembly:

  • 4 cups romaine lettuce, chopped

  • 4 cups chopped kale leaves

  • 1/2 cup red onion, thinly sliced

  • 1/2 cup grated Parmesan cheese

How To Make It

1

Herbed Croutons: Preheat oven to 425°F. In large bowl, toss together bread, olive oil, parsley, basil, onion powder, salt and pepper until evenly coated. Transfer to parchment paper–lined baking tray. Bake, shaking tray occasionally, for 8 to 10 minutes or until golden and evenly toasted. Remove from oven; let cool completely.

2

Kefir Caesar Dressing: In large bowl, whisk together kefir, olive oil, lemon juice, garlic, Parmesan cheese, salt, and pepper; refrigerate until needed.

3

Spiced Chickpeas: Heat olive oil in large skillet set over medium-high heat; cook chickpeas, cumin, paprika, chili flakes, salt, pepper and garlic, stirring occasionally, for 5 to 10 minutes or until golden and heated through. Drizzle honey over chickpeas; cook for about 1 minute or until glazed and evenly coated.

4

Assembly: Add lettuce and kale to bowl with dressing; toss well. Divide evenly among 6 serving plates. Top with sliced red onion, chickpeas and croutons. Sprinkle with Parmesan cheese.

Tip: For added protein, top with grilled shrimp or sliced roasted chicken breast.

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