Crunchy Chickpea Kale Caesar

Name: Crunchy Chickpea Kale Caesar
Prep time: 10 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 2 (15-oz.) cans chickpeas, rinsed and drained; 2 tbsp. extra-virgin olive oil; kosher salt; Freshly ground black pepper; 1/4 pt. mayonnaise; 2 tbsp. lemon juice; 2 tbsp. finely grated Parmesan; 1 tbsp. Dijon mustard; 2 cloves garlic, finely chopped; 1 tsp. anchovy paste; 1 large bunch kale (tough stems removed), chopped; 2 small peppers, seeded and thinly sliced

By The Good Housekeeping Test KitchenPublished: Jun 20, 2016

Food, Salad, Cuisine, Leaf vegetable, Ingredient, Vegetable, Produce, Serveware, Recipe, Tableware,

Mike Garten

Yields:

4 serving(s)

Prep Time:

10 mins

Total Time:

35 mins

Jump to recipe

The crispy chickpeas in this Caesar salad totally trump croutons.

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Ingredients

2 (15-oz.) cans chickpeas, rinsed and drained
2 Tbsp. extra-virgin olive oil
kosher salt
Freshly ground black pepper
1/4 pt. mayonnaise
2 Tbsp. lemon juice
2 Tbsp. finely grated Parmesan
1 Tbsp. Dijon mustard
2 cloves garlic, finely chopped
1 tsp. anchovy paste
1 large bunch kale (tough stems removed), chopped
2 small peppers, seeded and thinly sliced

Directions

1. Step 1Pat chickpeas very dry with paper towels. On rimmed baking sheet, toss with olive oil, 1/4 teaspoon salt and 1/2 teaspoon pepper. Roast in 425°F oven for 30 minutes, shaking occasionally; let cool.
2. Step 2In a large bowl, whisk mayonnaise, lemon juice, Parmesan, Dijon, garlic, anchovy paste, and 1/4 teaspoon salt. Add kale and peppers; toss to coat. To serve, top salad with chickpeas.

From: Good Housekeeping US

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