Kale Caesar with Fried Chickpeas

—Not On Website

Cook Time: 45 min Servings: Serves : 4 Source:

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)

Directions

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.