Tahini Kale Caesar Salad with Cornbread Croutons

An innovate caesar salad with an unusual dressing made with tahini, bulked up with some chickpeas and cornbread croutons.

For the croutons:
one 8×8 pan of cornbread or 3 large cornbread muffins, cut into ½-inch cubes (whole-grain or sourdough bread are other great options)
2 tbsp extra virgin olive oil
fine sea salt
For the dressing:
¼ cup tahini Coupons
3 tbsp lemon juice (from 1 to 1½ lemons)
1 tbsp extra virgin olive oil
2 cloves garlic, minced
1 tsp dijon mustard
⅛-1/4 tsp fine sea salt
2 tbsp water
freshly ground black pepper
For the rest of the salad:
1 medium bunch (about 8 oz) Tuscan (lacinato) or curly kale, tough ribs removed and leaves chopped into bite-sized pieces
fine sea salt
5 oz romaine (about ½ small-medium head), chopped into bite-sized pieces
one 15-oz can garbanzo beans, rinsed thoroughly
⅓ cup finely grated Parmesan cheese (about ⅔ oz)

View the full recipe at Cake Over Steak →