Crunchy fried chickpeas replace croutons in this simple kale caesar salad:
1/4 cup shredded Parmesan, plus more for servingIn 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. Sometimes a perfect salad is exactly what you want. This tangy Caesar salad from F&W’s Justin Chapple is topped with light, airy, crunchy pan-fried chickpeas. It doesn't take a lot to make kale taste delicious.
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