- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
This tangy Caesar salad from F&W’s Justin Chapple is topped with light, airy and supercrunchy pan-fried chickpeas.
Ingredient:
- Canola oil, for frying
- One 15-ounce can chickpeas, rinsed and patted dry
- Salt
- Pepper
- 1/2 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 garlic clove, finely grated
- 1/4 cup shredded Parmesan, plus more for serving
- 1 1/4 pounds curly kale, stemmed and chopped (10 cups)
