One of my fav salads - as a side or a main it's so yummy! Dressing is also one of my go tos (best to use a blender to get it thick and emulsify)! Kiddies love the chickpeas - I always make extra for them to snack on.
4-5 Cups shredded kale (I usually buy pre shredded - If you can't find, cut the rides out of the lettuce and shred the leafy part)
19 ox can of chickpeas
2 tbsp of olive oil
1/2 tsp paprika
1/2 tsp garlic powder
1 tsp salt
parm to garnish
Using a handheld blender or cuisinart (this is key!! Doing it by hand won't yield the same result) - combine all ingredients for dressing until blended and thick. Add more salt or pepper to taste.
Preheat oven to 450F - rince chickpeas and pat dry (if they aren't dry they won't crisp!) Place on baking tray with parchment and season with olive oil, paprika, garlic powder and salt. Roast for 20-25 mins (shaking the pan halfway through) until crispy. Let cool.
Massage kale leaves with caesar dressing. Top with cooled chickpeas with grated parm.