Kale Caesar salad with crispy chickpeas, avocado and pine nuts
Feb 28 2022
I am always game for a new salads or a classic revisited like this one here... It is ready in no time and SOOOOO satisfying!
Dry out the chickpeas and roast them with 1 tbsp of olive oil at 425F for 15-20 minutes.
Chop the kale and massage it to make it more tender.
Place all the dressing ingredients in a food processor and pulse until combined and emulsified.
Toss the kale with the dressing in a medium bowl. Cut the avocado in small cubes and thinly slice the radishes.
Sprinkle everything on the salad including the crispy chickpeas, season with some salt and pepper if necessary and enjoy!