Kale Caesar Salad with Crispy Chickpeas

Malzemeler

• 200 g Kale
• 200 g Canned chickpeas
• 30 g Parmesan
• 3 tbsp Olive oil
• 2 tbsp Lemon juice
• 1 clove Garlic
• 1 tsp Dijon mustard
• 0.5 tsp Smoked paprika

Talimatlar

1. 1

   Roast chickpeas with paprika and oil at 200°C for 20 min.

2. 2

   Destem kale, chop, and massage with lemon and olive oil.

3. 3

   Whisk remaining oil, garlic, mustard, lemon for dressing.

4. 4

   Toss kale with dressing. Top with chickpeas and shaved parmesan.