Crunchy Chickpea Kale Caesar
  1. Pat chickpeas very dry with paper towels. On rimmed baking sheet, toss with olive oil, ¼ teaspoon salt and ½ teaspoon pepper. Roast in 425°F oven for 30 minutes, shaking occasionally; let cool.

  2. In a large bowl, whisk mayonnaise, lemon juice, Parmesan, Dijon, garlic, anchovy paste, and ¼ teaspoon salt. Add kale and peppers; toss to coat. To serve, top salad with chickpeas.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🥗Salad

Cuisine🇺🇸American

Occasions📆Everyday🥙Light Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

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