This tangy Caesar salad from F&W’s Justin Chapple is topped with light, airy and supercrunchy pan-fried chickpeas.

Ingredients

• canola oil, for frying
• one 15-ounce can chickpeas, rinsed and patted dry
• salt
• pepper
• 1/2 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 2 teaspoons dijon mustard
• 1 garlic clove, finely grated
• 1/4 cup shredded parmesan, plus more for serving
• 1 1/4 pounds curly kale, stemmed and chopped (10 cups)

Directions

1. In 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.
2. 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.