Crunchy chickpea kale caesar

Servings – 4 | Prep Time – 10mins | Total Time – 35mins

INGREDIENTS

2 (15-oz.) cans chickpeas, rinsed and drained

2 tbsp. extra-virgin olive oil

Kosher salt

Freshly ground black pepper

1/4 pt. mayonnaise

2 tbsp. lemon juice

2 tbsp. finely grated Parmesan

1 tbsp. Dijon mustard

2 cloves garlic, finely chopped

1 tsp. anchovy paste

1 box of Kale Mix by Uns,chopped to liking

2 small peppers, seeded and thinly sliced

DIRECTIONS

Pat chickpeas very dry with paper towels. On rimmed baking sheet, toss with olive oil, 1/4 teaspoon salt and 1/2 teaspoon pepper. Roast in 425°F oven for 30 minutes, shaking occasionally; let cool.

In a large bowl, whisk mayonnaise, lemon juice, Parmesan, Dijon, garlic, anchovy paste, and 1/4 teaspoon salt. Add kale and peppers; toss to coat. To serve, top salad with chickpeas.