Photo of Crispy chickpea Caesar salad by WW

Crispy chickpea Caesar salad

Points® value
Total Time
30 min
15 min
15 min
Swap the standard croutons for chickpeas. A quick stint in the air fryer crisps them up and they get even crispier as they cool!


Chickpeas, cooked

1 can(s), large, drained

Rapeseed Oil

2 teaspoon(s)

Garlic powder

½ teaspoon(s), level

Calorie controlled cooking spray

4 spray(s)

Reduced Fat Mayonnaise

2 tablespoon(s)

0% fat natural Greek yogurt

2 tablespoon(s)

Lemon Juice, Fresh

2 tablespoon(s)


1 clove(s), grated

Vegetarian parmesan style hard cheese

25 g, grated

Kale, raw

150 g


2 medium, thinly sliced


  1. Preheat the air fryer to 200°C. In a medium bowl, toss together the chickpeas, oil, garlic powder and season.
  2. 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.
  3. 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.
  4. 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.