Crispy chickpea Caesar salad
3
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Swap the standard croutons for chickpeas. A quick stint in the air fryer crisps them up and they get even crispier as they cool!
Ingredients
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)
Garlic
1 clove(s), grated
Vegetarian parmesan style hard cheese
25 g, grated
Kale, raw
150 g
Radish
2 medium, thinly sliced
Instructions
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.
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