Kale Caesar Salad with Fried Chickpeas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A modern Caesar salad with curly kale instead of romaine and crispy fried chickpeas for crunch. The creamy, savory dressing clings perfectly to the leaves with a hint of heat.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 tablespoons canola oil
- one 15-ounce can chickpeas (drained, rinsed, and patted dry with paper towels)
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon pepper (or taste)
- pinch cayenne pepper (optional and to taste)
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1 garlic clove (finely grated or pressed with a garlic press)
- 1/4 cup grated Parmesan (plus more for serving)
- 1/2 teaspoon pepper (or to taste)
- 1/4 teaspoon granulated sugar (optional and to taste)
- curly kale as necessary based on servings needed (chopped into bite-sized pieces with thick ribs and coarse stems removed)
At a glance
PER SERVING · TIME 10M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 5m
- Sodium
- 912mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 365mg
- Calcium
- 276mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 912MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.