Side dishe for 4

Kale Caesar Chickpea Salad

Name: Kale Caesar Chickpea Salad
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 oz curly kale; 13 1/2 brussels sprouts; 3 tbsp caesar dressing (optional); 1 1/2 oz freshly grated parmesan cheese for topping (optional); 2 cloves garlic; 1 1/2 anchovies; 2 tbsp fresh lemon juice; 2 tsp dijon mustard; 1 tsp worcestershire sauce; 1 cup quality mayonnaise; 1/2 cup freshly grated parmesan cheese; 1/4 tsp sea salt; 1/4 tsp black pepper; 15 oz canned chickpeas; 1 tbsp extra virgin olive oil; 1/2 tsp garlic powder; 1/2 tbsp sea salt; 1/4 tsp dried oregano (optional); 1/4 tsp black pepper

Kale and sliced Brussels sprouts are dressed with a creamy Caesar mixture and finished with crispy chickpeas.

$2.69per serving $$

35 minstart to table

4servings

American Budget Side dishes Lunches No-cook Spring Summer

Ingredients

8 oz curly kale
13 1/2 brussels sprouts
3 tbsp caesar dressing (optional)
1 1/2 oz freshly grated parmesan cheese for topping (optional)
2 cloves garlic
1 1/2 anchovies
2 tbsp fresh lemon juice
2 tsp dijon mustard
1 tsp worcestershire sauce
1 cup quality mayonnaise
1/2 cup freshly grated parmesan cheese
1/4 tsp sea salt
1/4 tsp black pepper
15 oz canned chickpeas
1 tbsp extra virgin olive oil
1/2 tsp garlic powder
1/2 tbsp sea salt
1/4 tsp dried oregano (optional)
1/4 tsp black pepper

Steps

Strip the kale leaves from their stems and chop them into bite-size pieces.
Thinly slice the Brussels sprouts and place them with the kale in a large bowl.
Mash the garlic and anchovies together in a small bowl.
Whisk in the lemon juice, mustard, Worcestershire sauce, mayonnaise, Parmesan, salt, and pepper.
Massage the dressing into the kale and sprouts for 3 minutes.
Fold in the crispy chickpeas and let the salad stand for 20 minutes before serving.

Main ingredient on sale this week? See what to make with white fish (tilapia, cod, haddock) on sale.