Kale Caesar Salad with Roasted Chickpeas

Kale is still hot right? Actually I think 2016 is the year of cake. 2015 was the year of kale. However here is a good way to jazz up a kale salad for dinner. And make some extra of this caesar dressing to keep around. It's amazing!

Shopping List:

kale

1 can of chickpeas

2 tbs capers - minced

2 garlic cloves - minced

S&P

2 tbs dijon mustard

3/4 cup mayo (or use greek yogurt to be a bit lighter)

1 lemon - juiced

1 tsp cayenne pepper

pinch of clove

2 tbs grated parmesan cheese

1. Mince the garlic and capers. Add a pinch of coarse salt and using the back of your knife create a paste by mashing back and forth on your cutting board until the mix becomes a bit smooth.

2. Mix all ingredients together. Kale can be tough so let it sit coated in the dressing for about 30 minutes to an hour.

Tip - using a mixing bowl and a spoon, swirl a bit of any dressing along the sides of a bowl. Add the lettuce (in this case kale) and using tongs toss in the bowl. This helps ensure everything is coated more evenly and not over dressed.

3. Rinse the chickpeas and spread on a sheet tray with a drizzle of EVOO and S&P. Mix and roast at 425 for about 20-25 minutes until golden brown. Add to the salad, sprinkle on some parm cheese and enjoy!