Recipe courtesy of Mollie Garnes and Caleb Fuller at @trueandgolden

Umami caesar salad with crispy chickpeas and fried chèvre 1



  • 2 cups + 2 TBSP mayo
  • 1/3 cup fresh lemon juice
  • 3 garlic cloves, pressed
  • 2 tsp. white miso paste
  • 1 TBSP + 1 tsp. nutritional yeast
  • 2 tsp dijon mustard
  • 2 tsp caper juice
  • 2 tsp Worchestershire sauce
  • 1/16th tsp white pepper
  • 1/8 tsp black pepper
  • 1/2 tsp kosher salt
  • 1 cup freshly grated parmesan
  • one can chickpeas, drained
  • 2 TBSP avocado oil
  • 1/2 cup panko breadcrumbs
  • 1/2 tsp kosher salt


  • 4 oz. Laura Chenel plain goat cheese
  • 1/2 cup panko breadcrumbs
  • 1 egg
  • 1/3 cup flour
  • 1/2 tsp kosher salt
  • 1/3 cup avocado oil
  • one bunch lacinato kale leaves (Sprouts Farmers Market) or one bag of Tuscan kale (Trader Joes)
  • freshly grated parmesan
  • shaved parmesan
  • freshly ground black pepper


  1. Preheat the oven to 375F.
  2. Combine all dressing ingredients in a medium mixing bowl. Fresh garlic and lemon make a difference.
  3. Generously coat the lacinato kale leaves with dressing or mix a dollop into chopped Tuscan kale. Rest for at least 40 minutes in the fridge.
  4. Cut the chèvre log into twelve large crumbles. Place on a parchment paper lined plate and freeze for 30 minutes.
  5. Drain the chickpeas and dry with a clean dish towel. Place the dried chickpeas onto a parchment paper lined baking sheet.
  6. Drizzle the chickpeas with avocado oil. Coat with the panko breadcrumbs. Lightly salt them.
  7. Bake the chickpeas in the oven at 375F for 27 minutes. Place aside when finished.
  8. Fry the chèvre crumbles: remove the chèvre from the freezer. Set up the flour, egg wash, and panko breadcrumbs. In a nonstick frying pan, heat the avocado oil on high.
  9. Coat the chèvre crumbles in the flour, drench in egg, and coat in panko breadcrumbs. Using tongs, quickly fry the chèvre crumbles until just golden brown on each side, about ten seconds each.
  10. Assemble the Caesar:place the kale, chickpeas, and chèvre onto a plate. Shave and grate parmesan onto the salad. Finish with black pepper.
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