Crispy Chickpea Caesar Salad

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3–4 Prep 10 min Cook 15 min Serves 4

Swap the empty-cal croutons for chickpeas. A quick stint in the air fryer crisps them up and they get even crispier as they cool! Vegetarian? No anchovies in the dressing!

Cooking spray 1 (15-oz) can chickpeas, rinsed and drained 2 tsp canola oil ¾ tsp black pepper, divided ½ tsp salt, divided ½ tsp garlic powder 2 tbsp light mayonnaise 2 tbsp plain nonfat Greek yogurt 2 tbsp fresh lemon juice or white wine vinegar 1 medium garlic clove, grated ¼ cup grated Parmesan 5 oz baby kale 2 medium radishes, thinly sliced 1. Preheat an air fryer to 400°F. In a medium bowl, toss the chickpeas, oil, ¼ tsp each black pepper and salt, and garlic powder. Coat the air-fryer basket with cooking spray. Add the chickpeas to the basket. Cook the chickpeas in the air fryer, stopping to shake the basket and stir the chickpeas halfway through cooking, until browned and crisp, 13 to 15 minutes. Let cool slightly.

2. Meanwhile, in a large bowl, whisk the mayonnaise, yogurt, lemon juice, garlic, and remaining ½ tsp black pepper and ¼ tsp salt. Stir in the cheese. Whisk in 1 tbsp water if the dressing seems too thick. Add the kale to the bowl and toss well to coat. Top the salad with the chickpeas. Garnish with the radishes.

Per serving (about 1½ cups salad and ⅓ cup chickpeas) 175 Cal, 8 g Total Fat, 2 g Sat Fat, 597 mg Sod, 19 g Total Carb, 1 g Sugar, 6 g Fib, 8 g Prot.