Crispy Chickpea Caesar Salad

The perfect vegetarian salad for a Summer Day!

Cooking Time

30 mins




  1. To a large mixing bowl add the chickpeas, oil, spices, and salt. Mix well to ensure the chickpeas are thoroughly coated.
  2. Spread chickpeas onto a baking sheet lined with parchment paper and bake in the oven  at 200°C for 15 mins.. After 15 mins, give the chickpeas a good mix and bake for a further 15 mins, or until browned.
  3. Meanwhile, make the caesar dressing by whisking together all ingredients until they form a creamy but slightly runny sauce. Set aside.
  4. To a large serving bowl, add the chopped kale and mix in the caesar dressing, ensuring every bit of kale is thoroughly coated in sauce. Top with the crispy chickpeas, parmesan shavings and serve!


50g chopped kale, washed

Parmesan shavings, for serving

480g (2 cans) Napolina chickpeas, drained (note: for extra crispy chickpeas, peel the skins)

1 tbsp olive oil

1 tsp smoked paprika, 1 tsp oregano, 1 tsp garlic granules,

1/2 tsp salt

For the Caesar dressing:

Juice of half a lemon

2 tbsp mayonnaise (or vegan mayo)

½ teaspoon Dijon mustard

20g grated parmesan cheese

½ tsp freshly ground black pepper

½ teaspoon salt

½ tsp honey

1 clove garlic, crushed

1 tbsp water

1 tbsp capers, chopped

1 tsp brine from the caper jar

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