Kale Caesar Salad with Crispy Chickpeas
Ingredients
Crispy Chickpeas
-
1
15-ounce can
chickpeas, rinsed and drained
-
2
tablespoons
extra-virgin olive oil
-
¼
teaspoon
kosher or sea salt
Caesar Dressing
-
¼
cup
extra-virgin olive oil
-
2
tablespoons
mayonnaise
-
2
tablespoons
freshly grated Parmesan
-
½
anchovy fillet
finely minced or anchovy paste
-
2
cloves
garlic, peeled and minced
-
2
tablespoons
fresh lemon zest and juice
-
2
teaspoons
Worcestershire sauce
-
1
teaspoon
granulated sugar
-
¼
teaspoon
kosher or sea salt
-
½
teaspoon
ground black pepper
Kale Salad
-
1
large bunch
lacinato kale, stemmed and chopped
-
1
tablespoon
olive oil (optional)
-
¼
cup
freshly grated Parmesan cheese
Instructions
- Preheat the oven to 425°F.
- Dry the chickpeas with paper towels and transfer them to a mixing bowl.
- Add olive oil and salt to the chickpeas and toss to coat.
- Spread the chickpeas on a baking sheet in a single layer and roast for 30-35 minutes, stirring halfway through, until crispy.
- In the same bowl, whisk together the dressing ingredients and adjust seasoning as necessary.
- Add the kale to the dressing and stir to coat thoroughly.
- Optionally, massage the kale with olive oil and let it sit for 5 minutes.
- Serve the dressed kale topped with crispy chickpeas and shaved Parmesan.
Nutrition Facts (estimated)
Servings
4
Calories
326
Total fat
29g
Total carbohydrates
12g
Total protein
6g
Sodium
424mg
Cholesterol
16mg
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