How to Make a Simple Kale Caesar with Chickpea Croutons | Mad Genius

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Canned beans provide similar texture and protein at a lower cost.

Heat about a quarter-inch of canola oil in a large skillet over medium-high heat.

Drain one can of chickpeas in a sieve over a bowl and let them sit for about 30 minutes to dry.

Transfer the chickpeas onto a paper towel-lined plate and jostle them to remove excess moisture.

Check if the oil is ready by inserting the tip of a wooden spoon; look for small bubbles forming around the edge.

Carefully add the chickpeas to the hot oil and fry for 3 to 5 minutes, stirring gently with a slotted spoon.

Once the chickpeas are golden brown and crispy, remove them with a slotted spoon and place them on a paper towel-lined baking sheet.

While the chickpeas are still hot, season them with salt and pepper.

In a bowl, combine 1/2 cup of mayonnaise, 2 teaspoons of Dijon mustard, and 3/4 of a grated garlic clove to make the dressing.

Add 2 tablespoons of lemon juice and whisk until smooth.

Incorporate 1/4 cup of finely grated parmigiano-reggiano cheese, a pinch of kosher salt, and lots of black pepper into the dressing, whisking again to combine.

In a large mixing bowl, add about 10 cups of torn kale leaves, destemmed and cleaned.

Toss the kale with the dressing until well coated, using a piece of bread to help mix if necessary.

Add the crispy chickpeas to the salad and toss gently to combine.

Cooking Techniques

Equipment Needed

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Dietary

Allergens