Kale Caesar with Crispy Chickpeas
Crispy chickpeas are the ultimate salad topper! Often used as an alternative to croutons, it’s easy to season the chickpeas however you’d like and pan fry them to a nice crispy texture.
This kale Caesar salad with crispy chickpeas is quick and easy to whip up with just a few steps to soften the kale and maximize the flavor.
- 1 small bunch curly kale, torn into pieces
- ¼-⅓ cup Primal Kitchen Caesar Dressing
- 1 tsp avocado oil
- ½ can chickpeas, drained, rinsed, and patted dry
- ⅛ tsp (pinch) each garlic powder, onion powder, dried parsley, and salt
- ½ lemon, juiced
- ¼ cup parmesan cheese, grated
- Cracked black pepper, to serve
Massage the kale.In a large bowl, add the torn kale. Use your hands to massage the kale, gently bruising the leaves. This breaks down the toughness of the greens.
Add dressing.Drizzle desired amount of Caesar dressing over the kale and toss to coat. Let sit approximately 10-15 minutes to further soften the kale.
Crisp the chickpeas.Meanwhile, preheat a medium skillet over medium-high heat. Add avocado oil, then chickpeas, then garlic powder, onion powder, parsley, and salt. Stir to coat chickpeas in oil and spices and pan-fry 5-7 minutes, tossing occasionally to evenly cook/crisp the chickpeas. Transfer to a paper towel and let chickpeas cool for 3-5 minutes.
Serve & enjoy!To serve, divide the kale between two serving dishes and drizzle with the lemon juice. Sprinkle it with parmesan cheese and top with crispy chickpeas. Finish with a crack of freshly ground black pepper and serve immediately.