Kale Caesar Salad


Prep time: 
5 minutes
Cooking time: 
30 minutes


This tangy Caesar salad is topped with light, airy and supercrunchy pan-fried chickpeas.


  • Rapeseed oil, for frying
  • One can of chickpeas, rinsed and patted dry
  • Salt
  • Pepper
  • 115 g mayonnaise
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1 garlic clove, finely grated
  • 60 g shredded Parmesan, plus more for serving
  • 300 g kale, stemmed and chopped


  1. In a large skillet, add rapeseed oil until it is about 5 mm deep from the bottom. Heat until shimmering. Add the chickpeas and fry over moderately high heat, stirring occasionally, until browned and crisp, 3 to 5 minutes. Using a slotted spoon, transfer the chickpeas to paper towels to drain. Season with salt and pepper.
  2. In a large bowl, whisk the mayonnaise with the lemon juice, mustard, garlic and the Parmesan cheese. Season with salt and pepper. Add the kale and toss to coat. Add the fried chickpeas and toss again. Top with shredded Parmesan and serve.


Photo Credit: Jonny Hughes @jonny2love
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