Kale Caesar Salad

A classic salad that everyone loves: Caesar Salad. The famous creamy dressing is all thanks to full fat Greek yogurt. And instead of croutons, crispy spiced chickpeas make a great addition for different texture. Dive into this salad for lunch, dinner or as a side dish.

Total time: 15 minutes

Yield: 4-6 servings

Ingredients

Dressing:

1 cup 2% Greek yogurt

1 clove of garlic, chopped and smashed to a paste

¼ cup finely grated Parmesan cheese,

½ plus ¼ tsp anchovy paste

2 tbsp lemon juice

1 tbsp oil

½ tsp salt

Salad:

1 bunch of Tuscan kale, stemmed and thinly sliced

1 15 oz can of chickpeas, drained

2 tbsp olive oil

1/2 tsp paprika

1/2 tsp cumin

1 tsp salt

Directions

1. In a medium bowl, combine the dressing ingredients. Set aside.

2. In a medium saucepan over medium-high heat, add the olive oil. Add in the chickpeas and toss to coat in the oil. Cook until crispy and golden, stirring only occasionally to ensure the chickpeas get color, about 8-10 minutes. Add in the spices to the pan and stir. Cook for another 2-3 minutes. Turn off the heat and set aside.

3. In a large bowl, use tongs to gently combine 1/2 of the dressing with the kale until well coated. Add more dressing as necessary to ensure the leaves are coated.

4. Divide the salad amongst plates and top with the crispy chickpeas.