This crispy chickpea and kale caesar salad is a great healthy twist on a classic. You can also eat the crispy chickpeas as a snack
- Chickpeas 400g tin, rinsed and drained
- Olive oil
- Garlic powder 1 tsp
- Parmesan 2 tbsp, finely grated
- Kale 100g, large stalks discarded
- Lemon ½, juiced
- Parmesan grated to make 2 tbsp
- Garlic ½ clove, crushed
- Greek yogurt 2 tbsp
- Olive oil 2 tsp
QUICK PICKLED ONIONS
- Red wine vinegar 2 tbsp
- Red onion 1, finely sliced
Heat the oven to 200C/fan 180C/gas 6. Make the pickled onions by pouring the vinegar over the onions, add a pinch of salt and leave to pickle while you make the salad.
Pat the chickpeas dry with kitchen paper, toss with 1 tsp oil, garlic powder, grated parmesan and season with lots of black pepper and a little salt. Tip onto a shallow baking tray and cook for 30-35 minutes until golden and crisp. Tip the kale into a large bowl, add 1 tbsp lemon juice and massage the kale to soften the leaves a little.
To make the dressing mix all the ingredients with the remaining lemon juice, and some seasoning. Add a little water to the dressing to make it pourable. Drizzle half into the kale and toss until all the leaves are coated. Divide between two plates and add the crisp chickpeas to the salad. Top with the pickled onions and remaining dressing.