Kale Caesar with crispy chickpeas

Ingredients

• 1 large bunch curly kale, stems removed, torn
• 400 g canned chickpeas, drained and patted dry
• 2 tbsp olive oil, for the chickpeas
• 1/2 tsp smoked paprika
• 1/2 cup mayonnaise
• 2 anchovy fillets, minced (or 1 tsp anchovy paste)
• 1 clove garlic, grated
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/3 cup grated Parmesan, plus more to serve
• Salt and black pepper

Method

1. 01

   Preheat the oven to 200C. Toss the chickpeas with the olive oil, smoked paprika and a pinch of salt on a baking tray.

2. 02

   Roast the chickpeas 20-25 minutes, shaking the tray halfway, until crisp and golden.

3. 03

   Whisk the mayonnaise, anchovy, garlic, lemon juice, Dijon and Parmesan into a smooth dressing. Season to taste.

4. 04

   Massage the kale with a spoonful of the dressing for 1-2 minutes until it softens and darkens slightly.

5. 05

   Toss the kale with the remaining dressing, then scatter over the warm crispy chickpeas.

6. 06

   Finish with extra Parmesan and a crack of black pepper.