Low Sodium Sweetgreen Kale Caesar Salad
Looking for a lighter, heart-healthy twist on a classic favorite? This Low Sodium Sweetgreen Kale Caesar Salad is a nutritious, flavor-packed recreation of the beloved salad. Made with a vibrant mix of curly and baby kale, this recipe is elevated by a creamy, tangy dressing featuring unsalted Greek yogurt, fresh lemon juice, Dijon mustard, and a touch of optional anchovy paste for that classic Caesar flavor—without the sodium overload. Crispy roasted no-salt-added chickpeas, seasoned with garlic powder, paprika, and nutritional yeast, add the perfect crunch, while a low-sodium Parmesan alternative ties it all together. Ready in just 30 minutes, this salad is ideal for a healthier lunch or a tantalizing side dish that’s both guilt-free and satisfying. Say goodbye to store-bought Caesar salads and hello to a homemade, low-sodium delight!
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Recipe Information
Ingredients
- 6 cups Curly Kale
- 2 cups Baby Kale
- 1 cup Canned Chickpeas (no salt added)
- 2 tablespoons Extra Virgin Olive Oil
- 0.5 teaspoons Garlic Powder
- 0.25 teaspoons Paprika
- 2 tablespoons Nutritional Yeast
- 0.5 cup Plain Greek Yogurt (unsalted, low-fat)
- 2 tablespoons Fresh Lemon Juice
- 1 teaspoons Dijon Mustard
- 1 clove Minced Garlic
- 0.5 teaspoons Anchovy Paste (optional, for flavor, low-sodium)
- 2 tablespoons Low-Sodium Parmesan Substitute (or unsalted Parmesan)
- 1 tablespoons Water (for thinning the dressing)
- 0.5 teaspoons Freshly Cracked Black Pepper
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Drain and rinse the canned chickpeas thoroughly, then pat dry with a kitchen towel to remove as much moisture as possible.
Transfer chickpeas to a mixing bowl and toss with 1 tablespoon of olive oil, garlic powder, paprika, and 1 tablespoon of nutritional yeast. Spread them evenly on the prepared baking sheet.
Roast the chickpeas in the preheated oven for 20-25 minutes, shaking the pan halfway through, until they are golden and crisp. Set aside to cool.
While the chickpeas are roasting, prepare the dressing: in a small bowl, whisk together Greek yogurt, lemon juice, Dijon mustard, minced garlic, anchovy paste (if using), 1 tablespoon of nutritional yeast, low-sodium Parmesan substitute, and water. Adjust the consistency with additional water if needed.
Remove the kale leaves from their tough stems. Tear the curly kale and baby kale into bite-sized pieces and place them in a large mixing bowl.
Drizzle the remaining 1 tablespoon of olive oil over the kale. Massage the kale with your hands for 2-3 minutes to soften and reduce its bitterness.
Add the prepared dressing to the kale and toss until the leaves are thoroughly coated.
Top the salad with the crispy roasted chickpeas and an extra sprinkle of low-sodium Parmesan substitute for garnish.
Serve immediately and enjoy!
Nutrition Facts
Calories |
988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.6 g | 53% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 6% | |
| Sodium | 526 mg | 23% | |
| Total Carbohydrate | 113.2 g | 41% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 19.5 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1587 mg | 122% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2891 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
