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Roasted Chickpea & Kale Caesar Salad paired with Frontier Dry Riesling


Roasted Chickpeas:

  • One 15 oz. can chickpeas
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp grated lemon zest
  • Sea salt & freshly ground pepper to taste
  • 2 tbsp grated Parmesan cheese

For the salad:

  • 5 cups chopped fresh kale, stems removed
  • 1 tbsp lemon juice
  • pinch of salt
  • 1/4 cup grated parmesan

Caesar Dressing:

  • 1 tbsp olive oil
  • 3/4 cup plain Greek Yogurt
  • 3 tbsp grated Parmesan cheese
  • 2 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 1 tsp Worcesthershire sauce
  • 1/4 tsp garlic powder
  • Salt & pepper to taste


  1. Preheat oven to 375F. Line a large baking sheet with parchment paper. Set aside.
  2. Drain and rinse chickpeas. Pat chickpeas with paper towels to dry and remove any loose skins.
  3. In a large bowl toss chickpeas with oil, garlic powder, lemon zest and salt & pepper.
  4. Arrange in a single layer on baking sheet and bake until crisp & light brown (approximately 45-50 minutes) tossing halfway through cooking. Remove from oven and sprinkle with Parmesan cheese.
  5. While chickpeas are roasting prepare dressing by combining all dressing ingredients in a medium bowl and thoroughly mix.
  6. De-stem the kale and tear into bit size pieces. Place the kale, olive oil, lemon juice and a pinch of salt into a large mixing bowl. “Massage” the kale with your fingertips for approximately 3-5 minutes. This process helps to tenderize the kale, making it softer and less bitter.
  7. When ready to serve salad salad, combine kale, Romaine lettuce, Parmesan cheese and desired amount of dressing. Plate kale and top with crispy chickpeas.

Pair with the Frontier Riesling! The creaminess and garlic flavours from the Greek yogurt dressing contrasts nicely with this dry, acidic Riesling.

John Hare
John Hare

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The Hare Wine Co.
769 Niagara Stone Road,
Niagara-on-the-Lake, ON
L0S 1J0

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