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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.