115.5-oz. can chickpeas, drained, rinsed, and dried
1tbs.extra-virgin olive oil
Pinchgarlic powder
PinchKosher salt
Pinchblack pepper
Zest of 1 lemon
Caesar Salad
2cupskale leaves
2cupsRomaine lettuce
Juice of 1 lemon
¼cupCaesar dressingwe love Bolthouse Farms Caesar – low calories and low fat
2tbs.shredded Parmesan
Instructions
Preheat oven to 375. Make sure the chickpeas are thoroughly dried before you roast them; this is how they get that amazing texture! Combine all ingredients for roasted chickpeas in a shallow oven-safe dish. Roast at 375 for 45 minutes, until chickpeas are crunchy. Set aside.
Place kale leaves and Romaine lettuce in a large serving bowl and drizzle lemon juice all over. Massage salad with tongs to evenly distribute the lemon juice. Let sit for 10 minutes. Add Caesar dressing. Toss to combine and let rest another 5 minutes. Sprinkle Parmesan and roasted chickpeas (as many as you’d like) all over. Serve immediately.
Roasted chickpeas will last in the refrigerator, covered, for about a week.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.
Keyword Kale and Romaine Caesar Salad, salad, side dish