This tangy Caesar salad from F&W’s Justin Chapple is topped with light, airy and supercrunchy pan-fried chickpeas. Slideshow:  More Chickpea Recipes 

Justin Chapple
January 2016

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Read the full recipe after the video.

Recipe Summary

total:
45 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet, heat 1/4 inch of oil until shimmering. Add the chickpeas and fry over moderately high heat, stirring occasionally, until browned and crisp, 3 to 5 minutes. Using a slotted spoon, transfer the chickpeas to paper towels to drain. Season with salt and pepper.

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  • In a large bowl, whisk the mayonnaise with the lemon juice, mustard, garlic and the 1/4 cup of cheese. Season with salt and pepper. Add the kale and toss to coat. Add the fried chickpeas and toss again. Top with shredded Parmesan and serve.

Suggested Pairing

Citrusy, medium-bodied Spanish white, like Verdejo.