This tangy Caesar salad is topped with light, airy and super crunchy pan-fried chickpeas:
1/4 cup shredded Parmesan, plus more for servingIn a large skillet, heat 1/4 inch of oil until shimmering. Add the chickpeas and fry over moderately high heat, stirring occasionally, until browned and crisp, 3 to 5 minutes.
Using a slotted spoon, transfer the chickpeas to paper towels to drain. Season with salt and pepper.In a large bowl, whisk the mayonnaise with the lemon juice, mustard, garlic and the 1/4 cup of cheese. Season with salt and pepper. Add the kale and toss to coat. Add the fried chickpeas and toss again. Top with shredded Parmesan and serve.
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