Photo of Crispy Chickpea Caesar Salad by WW

Crispy Chickpea Caesar Salad

Points® value
Total Time
30 min
15 min
15 min
Swap the empty-cal croutons for chickpeas. A quick stint in the air fryer crisps them up and they get even crispier as they cool! Vegetarian? No anchovies in this dressing!


Cooking spray

4 spray(s)

Canned drained chickpeas

1½ cup(s), (1 [15-oz] can), rinsed

Canola oil

2 tsp(s)

Black pepper

¾ tsp(s), divided

Kosher salt

½ tsp(s), divided

Garlic powder

½ tsp(s)

Light mayonnaise

2 tbsp(s)

Plain fat free Greek yogurt

2 tbsp(s)

Fresh lemon juice

2 tbsp(s), or white wine vinegar


1 clove(s), large, grated

Grated Parmesan cheese

¼ cup(s)


5 oz, baby variety


2 medium, thinly sliced


  1. Preheat an air fryer to 400°F. In a medium bowl, toss the chickpeas, oil, ¼ tsp each black pepper and salt, and garlic powder. Coat the air-fryer basket with cooking spray. Add the chickpeas to the basket. Cook the chickpeas in the air fryer, stopping to shake the basket and stir the chickpeas halfway through cooking, until browned and crisp, 13 to 15 minutes. Let cool slightly.
  2. Meanwhile, in a large bowl, whisk the mayonnaise, yogurt, lemon juice, garlic, and remaining ½ tsp black pepper and ¼ tsp salt. Stir in the cheese. Whisk in 1 tbsp water if the dressing seems too thick. Add the kale to the bowl and toss well to coat. Top the salad with the chickpeas. Garnish with the radishes.
  3. Serving size: about 1½ cups salad and ⅓ cup chickpeas