Credit for this wonderful salad goes to Food & Wine
This tangy Caesar salad from F&W’s Justin Chapple is topped with light, airy and super crunchy pan-fried chickpeas.
Ingredients:
- 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)
Preparation:
In a large skillet, heat 1/4 inch of oil 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 1/4 cup of 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.
Blessed be… and happy cooking!