Vegetables Greens Kale Kale Caesar with Fried Chickpeas 3 Reviews This tangy Caesar salad from F&W’s Justin Chapple is topped with light, airy and supercrunchy pan-fried chickpeas. Slideshow: More Chickpea Recipes By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on January 1, 2016 Print Rate It Share Share Tweet Pin Email Total Time: 45 mins Yield: 4 Ingredients Canola oil, for frying One 15-ounce can chickpeas, rinsed and patted dry Salt Pepper 1/2 cup mayonnaise 2 tablespoons fresh lemon juice 2 teaspoons Dijon mustard 1 garlic clove, finely grated 1/4 cup shredded Parmesan, plus more for serving 1 1/4 pounds curly kale, stemmed and chopped (10 cups) Directions 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. 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. Sometimes a perfect salad is exactly what you want. This tangy Caesar salad from F&W’s Justin Chapple is topped with light, airy, crunchy pan-fried chickpeas. It doesn't take a lot to make kale taste delicious. Eva Kolenko Suggested Pairing Citrusy, medium-bodied Spanish white, like Verdejo. Rate it Print