These Kale Caesar Salad Pitas are easy to make, super flavorful, and perfect for a veggie-packed lunch or dinner.
I know it’s the time of year when everyone is making cookies and holiday treats, but all those sweets make me crave something healthy and savory. Don’t get me wrong, I’ve been eating my share of Caramel Corn, but these Kale Caesar Salad Pitas help balance everything out.
The idea for these Kale Caesar Salad Pitas came from my Mediterranean Chopped Salad Pitas, which have always been a reader favorite. I guess there’s just something tasty about veggies and dressing packed into a warm pita 🙂
Why Your Body Will Love This Pita Salad
- Immune Health – Dark leafy greens like kale are high in antioxidants, which are known for helping to reduce inflammation in the body. Excess inflammation can lead to many illnesses, including cancer. It contains potassium, nitrates, and iron, which contribute to heart and blood health; vitamin K, magnesium, and calcium, which support strong bones; and Vitamin A and lutein, which support our eyes and vision.
- Chickpeas are super(food!) – Chickpeas contain saponins, which help fight cancer, and calcium, iron, and other nutrients that contribute to bone health. Chickpeas help the brain and nervous system function properly and contain vitamins A, C, E, folate, and magnesium.
Kale Caesar Salad Pita Recipe Ingredients
- Kale – I like to use curly kale when making a kale salad, but purple kale or lacinato will also work. Be sure to get a good-sized bunch or two bunches if they’re really small.
- Caesar Dressing – I made my own Caesar dressing using cashews, almond milk, garlic, lemon juice, and parmesan cheese. Although using cheese in a cashew-based sauce might seem strange, you can also use vegan parmesan if desired. Alternatively, you can use a store-bought Caesar dressing.
- Croutons – The croutons are one of my favorite parts of this recipe. I did not use homemade croutons because I was in a hurry, but those would be great. I like to mix up my salad and let it sit for a few minutes before eating so the croutons soften up a bit.
- Chickpeas – I added some spiced chickpeas for extra flavor and protein. They’re not mandatory, but I recommend them.
- Pita Bread – I heated up store-bought pita bread. There are many different brands of pita to choose from, including gluten-free options.
Caesar Salad Pitas For Meal Prep
I like to mix the kale, croutons, chickpeas, and dressing for these pitas. Since everything is mixed with dressing, the kale doesn’t stay as fresh and crispy as usual, but you can store it in the refrigerator for about three days.
You can also leave the dressing off and mix together a single serving in the morning to enjoy later for lunch. That way, it will stay fresh in the refrigerator longer.
Caesar Salad Pita Recipe
These pitas are super simple to put together! Here’s how I do it:
- Wash kale, remove the stems, chop into bite size pieces and place in a large bowl.
- Heat a large pan over medium heat and add olive oil, chickpeas, paprika, garlic powder, and salt. Stir and cook until chickpeas are warmed through and crispy, 7-10 minutes.
- If making your own Caesar dressing, add all ingredients to a high powered blender and blend until creamy.
- Add the chickpeas, croutons, and 3/4 cup of dressing to the bowl with the kale and mix until combined. If desired, heat pita bread until warm and stuff it with kale mixture. Top with extra grated parmesan and a squeeze of lemon.
I know some people don’t love eating kale raw, or at all! However, in the right recipe, it’s super delicious! Ensure the dressing is mixed in well and consider letting everything sit for a few minutes before eating to soften the kale.
If you really hate the idea of eating raw kale, you can easily substitute romaine lettuce, which is traditional for a Caesar salad.
Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.
Looking For More Delicious Pita Recipes?
Easy Falafel Soup with Crispy Pita
Open-Faced Vegan Falafel Pitas
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Kale Caesar Salad Pitas
- Total Time: 30 minutes
- Yield: 4-6 1x
Description
These Kale Caesar Salad Pitas are fresh, filling and healthy! Great for lunch or dinner!
Ingredients
- 1 large bunch curly kale
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 teaspoon olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 big pinch salt
- 1 cup croutons
- 3/4 cup Caesar salad dressing (my recipe below)
- Pita Bread
Caesar Salad Dressing:
- 3/4 cup raw, unsalted cashews, soaked overnight or boiled for 30 minutes
- ½ cup plus 2 tablespoons unsweetened almond milk or regular milk
- 1/4 cup freshly grated Parmesan cheese
- 2 teaspoons Dijon mustard
- 3 small cloves garlic, minced
- 1 1/2 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- Salt and black pepper
Instructions
- Wash kale, remove the stems, chop into bite size pieces and place in a large bowl.
- Heat a large pan over medium heat and add olive oil, chickpeas, paprika, garlic powder and salt. Stir and cook until chickpeas are warmed through and crispy, 7-10 minutes.
- If making your own caesar dressing, add all ingredients to a high powered blender and blend until creamy.
- Add the chickpeas, croutons and 3/4 cup of dressing to the bowl with the kale and mix until combined. If desired, heat pita bread until warm and stuff it with kale mixture. Top with extra grated parmesan and a squeeze of lemon.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Lunch, Vegetarian
- Method: Stovetop
- Cuisine: American
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