This delicious Kale and Chickpea Caesar Salad is made with a homemade Caesar dressing, and topped with garlic chickpeas for a kidney-friendly salad that could become a lunchtime favourite. 

Servings: 4
Prep time: 10 min
Cook time: 20 min

Ingredients
19 oz can no added salt chickpeas
1/4 cup olive oil (divided)
16 cups kale, chopped
3 TBSP red wine vinegar
4 TBSP low sodium parmesan
cheese, grated
4 garlic clove. minced
2 TBSP dijon mustard
2 tsp garlic powder
1 tsp black pepper

Directions

1. Preheat oven to 425 F.
2. Rinse and drain chickpeas. Let dry on a paper towel for 5 minutes.
3. Line a large rimmed baking sheet with parchment paper. Toss chickpeas in 1 TBSP olive oil. Place on baking sheet and bake for 20 minutes. Toss halfway.
4. Wash and chop kale. Massage for 2 minutes.
5. To make dressing combine remaining olive oil, red wine vinegar, parmesan cheese, garlic and dijon mustard in a mason jar or bowl. Mix together and set aside.
6. Once chickpeas are baked, toss in garlic powder and black pepper.
7. Mix salad dressing with kale. Top with roasted chickpeas. Enjoy with a slice of whole grain bread.

Nutrition facts:
498 calories
37 g carbohydrates
13 g fibre
34 g fat
14 g protein
524 mg potassium
150 mg sodium
217 mg phosphorus

Recipe by: Emily Campbell, RD CDE MScFN is a Registered Dietitian and Certified Diabetes Educator with a Master’s Degree in Foods and Nutrition. Emily specializes in renal nutrition helping those with kidney disease overcome the confusing world of nutrition to promote health. Emily can be found at kidneynutrition.ca.