Cooking Time

30 minutes

Season

Summer
Autumn
Winter
Spring

Dietary

Vegetarian
Gluten Free

|This tangy Caesar salad is topped with light airy and supercrunchy pan-fried chickpeas.|kale|Rapeseed oil for fryingOne can of chickpeas rinsed and patted drySaltPepper115 g mayonnaise2 tablespoons fresh lemon juice2 teaspoons Dijon mustard1 garlic clove finely grated60 g shredded Parmesan plus more for serving300 g kale stemmed and chopped|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.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.|5.00 minutes|4|Food & Wine