Kale Salad with Caesar Roasted Chickpeas
To streamline the recipe, prep Caesar Dressing a day or two ahead.
20 min
6 servings
290 calories
Ingredients
1 can (19 oz/540 ml) chickpeas
1 tbsp olive oil
1 tbsp Caesar Dressing Mix
1⁄4 tsp Sea Salt
1 (142g) container baby kale or spinach
1 large avocado
1 large English cucumber
1 1⁄2 cups cherry tomatoes
1⁄4 cup prepared Caesar Dressing
2 tbsp Caesar Dressing Mix
2 tbsp light mayonnaise or Greek yogurt
1 tbsp lemon juice
1⁄4 cup olive oil
1⁄4 cup milk, your choice
2 crushed garlic cloves, optional
Instructions
For the chickpeas, preheat air fryer to 375° F or oven to 400° F. Drain and rinse chickpeas. Pat dry with a clean kitchen towel. Remove and discard any loose skins that fall off the chickpeas.
Place chickpeas in 4-Cup Prep Bowl. Add oil, dressing mix and salt; stir to combine. Cook in the air-fryer or oven:
Nutritional Information
Per serving: Calories 290, Fat 15 g (Saturated 2.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 420 mg, Carbohydrate 32 g (Fiber 10 g, Sugars 5 g), Protein 9 g.
Tips
Try with your favourite Epicure Salad Dressing to change up the flavour!