Ingredients:

  • 1 (15-ounce/425g) can chickpeas, drained and rinsed
  • 1 tablespoon/15ml olive oil
  • 1/2 teaspoon/2.5ml smoked paprika
  • 1/4 teaspoon/1.25ml garlic powder
  • Pinch of salt and pepper
  • 1 large bunch (about 8 ounces/225g) curly kale, ribs removed, finely chopped
  • 1 tablespoon/15ml olive oil
  • 1/4 teaspoon/1.25ml salt
  • 1/4 cup/60ml mayonnaise
  • 2 tablespoons/30ml freshly squeezed orange juice
  • 1 tablespoon/15ml freshly squeezed lemon juice
  • 1 tablespoon/15ml grated Parmesan cheese, plus more for serving
  • 1 clove garlic, minced
  • 1/2 teaspoon/2.5ml Dijon mustard
  • 1/4 teaspoon/1.25ml Worcestershire sauce
  • Salt and pepper to taste
  • 1/2 cup/50g shaved Parmesan cheese
  • Optional: Croutons

Instructions:

  1. Preheat oven to 400°F/200°C/Gas Mark 6. Toss drained chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet and bake for 20-25 minutes until crispy.
  2. Place chopped kale in a large bowl. Drizzle with olive oil and sprinkle with salt. Massage the kale with your hands for 2-3 minutes, until softened.
  3. In a small bowl, whisk together mayonnaise, orange juice, lemon juice, Parmesan cheese, minced garlic, Dijon mustard, Worcestershire sauce, salt, and pepper. Adjust seasonings as needed.
  4. Pour the citrus Caesar dressing over the massaged kale. Toss well to coat.
  5. Top with crispy chickpeas and shaved Parmesan cheese. Add croutons, if desired.
  6. Serve immediately. Best enjoyed fresh.