Kale Caesar Salad with Greek Yogurt Dressing

Ingredients

Greek Yogurt Dressing

• 2/3 cup Non-fat Plain Greek Yogurt
• 1 tsp. anchovy paste*
• 1 garlic, minced
• ¾ cup grated parmesan cheese
• 2 tsp. Worcestershire
• Juice of 1 lemon
• 1 tbsp. water
• ¼ tsp. black pepper

Kale Caesar Salad

• 4 oz. baby Kale, rinsed and dried
• 2 heart of Romaine, rinsed and dried
• 2 tbsp. olive oil
• 15 oz. can of chickpeas, rinsed and drained
• 1/3 cup shaved parmesan
• cup avocado chunks, optional
• Salt and pepper to taste

Directions

1. In small Wonderlier bowl, whisk all ingredients for yogurt dressing until smooth and set aside.
2. In large skillet, heat olive oil over medium heat, then add the chickpeas. Cook for 5-7 minutes or until lightly toasted. Season to taste and let cool.
3. Remove stems from baby kale and roughly chop, then add to a large bowl.
4. Chop romaine lettuce in bite sized pieces and mix into the bowl with the kale.
5. Add toasted chickpeas and shaved parmesan. Toss to combine. Serve with avocado chunks on top and a dollop of Greek yogurt dressing.

*Tip: if anchovy paste is not available substitute for 1 tbsp. capers or 1 tsp. white miso paste.