Crispy chickpea Caesar salad
1 can(s), large, drained
½ teaspoon(s), level
Calorie controlled cooking spray
Reduced Fat Mayonnaise
0% fat natural Greek yogurt
Lemon Juice, Fresh
1 clove(s), grated
Vegetarian parmesan style hard cheese
25 g, grated
2 medium, thinly sliced
- Preheat the air fryer to 200°C. In a medium bowl, toss together the chickpeas, oil, garlic powder and season.
- Coat the air fryer basket with cooking spray. Add the chickpeas to the basket and cook for 13-15 minutes until browned, stopping to shake the basket and stirring the chickpeas halfway through cooking. Let cool slightly.
- Meanwhile, in a large bowl, whisk together the mayonnaise, yogurt, lemon juice and garlic. Season, then stir in the cheese. Whisk in 1 tablespoon of water if the dressing seems too thick.
- Add the kale to the dressing bowl and toss well to coat. Top the salad with the chickpeas and garnish with the radishes. Then divide into bowls and serve.