Kale Salad with Caesar Roasted Chickpeas

20 min

6 servings

To streamline the recipe, prep Caesar Dressing a day or two ahead.

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

Preparation

  1. 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.
  2. 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, 0 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!