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Crispy Chickpea Caesar Salad

Crispy chickpea Caesar salad

3
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
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!

Ingredients

Cooking spray

4 spray(s)

Canned chickpeas (garbanzo beans)

1½ cup(s), (1 [15-oz] can), rinsed and drained

Canola oil

2 tsp

Black pepper

¾ tsp, divided

Kosher salt

½ tsp, divided

Garlic powder

½ tsp

Light mayonnaise

2 Tbsp

Plain fat free Greek yogurt

2 Tbsp

Fresh lemon juice

2 Tbsp, or white wine vinegar

Garlic

1 clove(s), grated

Grated Parmesan cheese

¼ cup(s)

Kale

5 oz, baby

Radishes

2 medium, thinly sliced

Instructions

  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

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