Kale and chicken salad with Cajun chickpeas

Instructions

1. Heat oil in a large non-stick frying pan over medium-high heat. Cook chickpeas and spice mix, stirring, for 5 minutes or until chickpeas are light golden and crisp.
2. Meanwhile, place asparagus in a microwave-safe dish and sprinkle with a little water. Microwave, covered, on High (100%) for 1–2 minutes or until just tender. Drain. Refresh under cold water. Halve diagonally.
3. Pour 1 tablespoon water into each of 4 small heatproof dishes. Carefully break an egg into each dish. Microwave each dish, covered, on High (100%) for 30–40 seconds or until cooked to your liking (see Notes). Drain.
4. Meanwhile, combine asparagus, kale, chicken, parmesan, dressing and half the chickpea mixture in a large bowl. Season with salt and pepper. Top salad with eggs and remaining chickpea mixture. Sprinkle with pepper to serve.