Low Sodium Sweetgreen Kale Caesar Salad

Elevate your salad game with this Low Sodium Sweetgreen Kale Caesar Salad—a nutritious twist on a classic favorite! This vibrant recipe combines the earthy goodness of curly and baby kale, massaged to tender perfection, with crispy roasted chickpeas seasoned with garlic, paprika, and nutritional yeast for a flavorful crunch. The creamy Caesar dressing, made with Greek yogurt, fresh lemon juice, and a touch of optional anchovy paste, is a lighter, low-sodium alternative that doesn’t skimp on taste. Topped with a sprinkle of low-sodium Parmesan substitute, this salad is a hearty yet heart-healthy delight perfect for lunch or a light dinner. Ready in just 30 minutes, it’s a wholesome choice for those seeking big flavors with a lower sodium load!

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Drain and rinse the canned chickpeas thoroughly, then pat dry with a kitchen towel to remove as much moisture as possible.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Add the prepared dressing to the kale and toss until the leaves are thoroughly coated.

Step 9

Top the salad with the crispy roasted chickpeas and an extra sprinkle of low-sodium Parmesan substitute for garnish.

Step 10

Serve immediately and enjoy!

Nutrition Facts

Serving size	(976.5g)

Amount per serving	% Daily Value*
Calories	988.5

Total Fat 41.6g	0%
Saturated Fat 7.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 16.5mg	0%
Sodium 525.8mg	0%
Total Carbohydrate 113.2g	0%
Dietary Fiber 35.8g	0%
Total Sugars 19.5g
Protein 53.1g	0%

Vitamin D 0IU	0%
Calcium 1586.7mg	0%
Iron 16.5mg	0%
Potassium 2891.3mg	0%

*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.

Source of Calories

Fat: 36.0%

Protein: 20.4%

Carbs: 43.6%