Creamy Kale Chicken Caesar with Chickpeas

Ingredients

• 1 large bunch kale, stems removed, thinly sliced (about 6 cups)

For the dressing:

• ¼ cup tablespoons plain Greek yogurt
• 3 tablespoons mayonnaise
• 1 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoons Worcestershire sauce
• 1 tablespoon olive oil
• 1 clove garlic, finely minced
• ¼ cup grated parmesan cheese + more for garnish
• ½ teaspoon freshly ground pepper
• ¼ teaspoon salt

For the chickpeas:

• 1 can (596ml), drained and dried really well
• 1 tablespoon olive oil
• 1 teaspoon paprika
• ½ teaspoon onion powder
• ¼ teaspoon garlic powder

For the chicken:

• 2 cooked chicken breasts (rotisserie chicken), thinly sliced

Directions

1. Preheat the oven to 375°F
2. For the dressing. Whisk together the Greek yogurt, mayonnaise, red wine vinegar, lemon juice, Dijon mustard, Worcestershire sauce, olive oil and garlic until smooth. Stir in the parmesan cheese, pepper and salt. Taste and adjust seasonings as needed. Store in the fridge until ready to use.
3. Pour the dried chickpeas in a bowl. Drizzle over the olive oil and toss to coat. Sprinkle over half the paprika, onion and garlic powder and toss. Sprinkle over the remaining paprika, onion powder and garlic powder and toss again.
4. Pour the chickpeas on to a baking sheet. Bake on the middle rack for 15-20 minutes until lightly roasted.
5. To assemble. Add the kale to a salad bowl. Add about half the dressing and toss to combine. Add half the chickpeas and toss. Serve the kale mixture in a bowl or rimmed plate. Top with some sliced chicken breast. Garnish with more salad dressing, chickpeas and parmesan cheese. Serve immediately.