Kale Salad with Caesar Roasted Chickpeas
To streamline the recipe, prep Caesar Dressing a day or two ahead.
Ingredients
Caesar Roasted Chickpeas
Salad
Preparation
- For the chickpeas, preheat air fryer to 375° F or oven to 400° F. Drain and rinse chickpeas. Pat dry with a clean kitchen towel. Remove and discard any loose skins that fall off the chickpeas.
- Place chickpeas in 4-Cup Prep Bowl. Add oil, dressing mix and salt; stir to combine. Cook in the air-fryer or oven:
Air-Fryer
Place seasoned chickpeas in air fryer basket; cook until browned and crispy, 12–14 min. Shake basket halfway through.
Oven
Line Sheet Pan with Sheet Pan Liner. Place chickpeas on pan. Drizzle with oil and salt; stir to coat. Roast 30 min or until crispy, stirring halfway through. Sprinkle with dressing mix.
Meanwhile, place kale in a large serving bowl. Dice avocado and cucumber. Slice cherry tomatoes in halves. Place in bowl with greens. Top with chickpeas, then drizzle with dressing. Toss to mix.
Nutritional Information
Per serving: Calories 290, Fat 15 g (Saturated 2.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 420 mg, Carbohydrate 32 g (Fibre 10 g, Sugars 5 g), Protein 9 g.
Tips
Try with your favourite Epicure Salad Dressing to change up the flavour!
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