Kale Caesar With Chickpeas

1. 1

   Step 1

   • a.Preheat your oven to 220C/425F.
   • b.Toss the drained chickpeas with olive oil and smoked paprika on a rimmed baking sheet.
   • c.Roast for 18 minutes until golden and crunchy.

   TIPEnsure chickpeas are completely dry before tossing with oil to achieve maximum crispiness.
2. 2

   Step 2

   • a.Place chopped kale in a large mixing bowl.
   • b.Add a drizzle of olive oil, a squeeze of lemon, and a pinch of salt.
   • c.Massage the leaves firmly with your hands for 2 minutes until they turn dark green and tender.

   TIPMassaging breaks down the tough cellulose in kale, making it easier to digest and less bitter.
3. 3

   Step 3

   • a.In a small bowl, combine the Greek yogurt, remaining lemon juice, and minced garlic.
   • b.Whisk in the dijon mustard, anchovy paste, and ground black pepper.
   • c.Stir until the mixture is smooth and emulsified.
4. 4

   Step 4

   • a.Pour the yogurt dressing over the massaged kale.
   • b.Toss thoroughly to ensure even coating of the leaves.
   • c.Top with the warm roasted chickpeas and grated parmesan cheese.

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