Kale Quinoa Salad with low fat Caesar dressing

Ingredients for Kale Quinoa Salad

  • 4 cups (about 1/2 bunch) Tuscan kale- wash, pat dry, then small chop
  • 1/2 cup cooked Quinoa
  • 1/4 cup toasted chickpeas - Saute a drained and rinsed can of chickpeas in 1 Tbsp of olive oil; remove from heat and sprinkle with Za'atar seasoning.  
  • 1/8 cup almonds
  • 12 grape tomatoes, halved 

Ingredients for low fat Caesar dressing

  • 5 oz cup of nonfat Greek yogurt
  • 1 Tbsp mayonnaise
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp mustard (dijon preferred, but yellow is okay)
  • 1 Tbsp extra virgin olive oil 
  • 1 Tbsp red wine vinegar
  • 2 tsp Worcestershire sauce (reduced sodium)
  • 1/2 tsp minced garlic
  • 1 tsp anchovy paste 
  • 1-2 pinches of Cayenne pepper
  • 1/4 cup freshly grated parmesan cheese


  1. Preheat oven = 375 degrees F.  Line a rimmed baking sheet with foil and lightly coat with non-stick spray.  Arrange halved tomatoes on half of the sheet and sauted chickpeas on the other half.  Lightly salt tomatoes and chickpeas.  Drizzle olive oil over tomatoes.  Bake 20-30 minutes.  Remove from oven and cool.
  2. Make dressing:  combine all the Caesar dressing ingredients except the cheese into a medium bowl,  whisk together until smooth.  Stir in parmesan cheese.  Set aside.
  3. In a tupperware bowl add  the kale and 2-3 teaspoons of dressing.  Massage the dressing into the leaves for 2-3 minutes.  Place in the refrigerator while the chickpeas and tomatoes are in the oven. 
  4. Assemble the salad: Add the cooled chickpeas and quinoa to the kale in the tupperware bowl.  Shake together to coat.  Transfer to a large serving dish.  Add the roasted tomatoes and almonds.  Finish with a light grating of parmesan cheese prior to serving.