• 1 15 oz. can chickpeas (garbanzo beans) • 2 tablespoons olive oil, separated • 4 cups chopped fresh kale stems removed • 1 tablespoon lemon juice • salt and pepper • 4 cups chopped Romaine lettuce • 1/4 cup grated Parmesan cheese • Caesar salad dressing
Drain and rinse chickpeas. Heat 1 tablespoon of olive oil in a skillet on medium-high heat. Add chickpeas to the skillet and season with a bit of salt and pepper. Roast the chickpeas until golden brown, stirring frequently to avoid burning. Remove from heat and set aside. Step 2
Place the kale, olive oil and lemon juice, and a pinch of salt into a large mixing bowl. Massage the kale with your hands to soften. Step 3
In a large salad bowl, combine the kale, romaine lettuce, cheese, and desired amount of caesar dressing. Top with crispy chickpeas and serve.