Super Greens Caesar Salad with Parmesan-Tahini Dressing

Super Greens Caesar Salad with Parmesan-Tahini Dressing

Author: Allie, Hamama Happiness Manager

Prep Time: 10 minutes

Cook Time: 20 minutes 

Makes: 2 servings (as a main)

In this salad I used shaved brussels sprouts, shredded kale, and chopped romaine lettuce to achieve the ultimate flavor and crunch! [These greens also hold up very well with the Caesar-style dressing]. The addition of roasted seasoned sweet potatoes, pesto chicken, smokey bacon and roasted pumpkin seeds really take the basic Caesar it up a notch and make it plenty satisfying as a main meal. The homemade dressing is delicious and can be stored in the fridge for your next salad & and it also serves as a great dipping sauce for sweet potato fries ;)


For the Parmesan-Tahini Dressing:

  • 1/4 cup olive oil
  • juice of 2 lemons
  • 2 tablespoons dijon mustard
  • 2 tablespoons tahini
  • 2 teaspoons Worcestershire sauce
  • 1-2 cloves garlic, grated
  • Sea salt and black pepper to taste
  • 1/3 cup high quality grated parmesan, plus more for serving
  • 2 tablespoons fresh chopped parsley
  • Red pepper flakes, for heat if desired


For the Salad:

  • 1 sweet potato, chopped into medium sized pieces
  • ¼ cup extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • Sprinkle of cayenne, for heat if desired
  • Sea salt and black pepper
  • 1 (14 oz) can chickpeas, drained
  • Prepared pesto chicken breast, diced
  • 3-4 slices of peppered bacon, cooked and crumbled
  • 2 cups fresh kale, shredded
  • 1-1 ½ cups brussels sprouts, shaved or shredded
  • 2 cups romaine lettuce, chopped
  • ½ cup carrots, shredded
  • ½ avocado, diced
  • Roasted pumpkin seeds for serving
  • Parmesan cheese, shaved
  • Hamama Microgreens
  • Nutritional Yeast, optional


  1. Preheat the oven to 425 degrees.
  2. On a large baking sheet, combine the diced sweet potatoes and chickpeas, 2 tablespoons olive oil, chili powder, paprika, garlic powder, salt and pepper. Toss well to evenly coat. Roast in the oven for about 10 minutes. Remove from the oven to stir / flip. Return to the oven for another 10-15 minutes, until the chickpeas are crisp and the sweet potatoes tender. You can broil for a minute or two at the end to achieve an extra golden brown color and crunch.
  3. Prepare the dressing - Combine all dressing ingredients in a blender and blend until smooth. Taste and adjust the salt and pepper as desired.
  4. In a large salad bowl, combine the kale, romaine lettuce and brussels sprouts. Arrange shredded carrots, diced pesto chicken (warm or chilled), roasted sweet potatoes and chickpeas on top.
  5. Add the dressing to taste and toss everything together.
  6. Garish with crumbled bacon, avocado, pumpkin seeds, parmesan cheese, Hamama microgreens, and nutritional yeast.
  7. ENJOY!

Make this recipe today!

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