Kale Caesar Salad with Egg & Air-Fried Chickpeas
A hearty kale Caesar with eggs, crispy air-fried chickpeas, and creamy yogurt dressing—perfect for meal prep or a protein-packed lunch.
Ingredients
Salad
- 1 bunch kale stems removed, leaves chopped
- 4 boiled eggs halved
- 1/2 cup crispy air fried chickpeas (see below)
- grated parmesan optional
Chickpeas
- 15 oz chickpeas drained, rinsed, and patted dry
- 1 Tbsp olive oil
- salt and pepper to taste
Dressing
- 1/4 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 1 clove garlic finely minced
- 2 Tbsp lemon juice
- 1 tsp dijon mustard
- 1/4 cup grated parmesan cheese
- 1/2 tsp smoked paprika
- salt and pepper to taste
- water, to thin, if necessary
Instructions
- Preheat air fryer to 400°F (200°C). Toss chickpeas with olive oil, salt, and pepper. Air fry for 12–15 minutes, shaking halfway, until crispy and golden. Let cool.
- Place eggs in a saucepan and cover with cold water.Bring to a boil, then reduce heat and simmer for 9 minutes.Transfer to an ice bath. Once cool, peel and halve or quarter.
- Place chopped kale in a large bowl.Sprinkle with a small pinch of salt and massage for 1–2 minutes until tender.
- In a bowl, whisk together yogurt, mayo, garlic, lemon juice, Dijon mustard, Parmesan, and smoked paprika.Season with salt and pepper to taste.Add water a teaspoon at a time to thin if needed.
- Toss kale with dressing until evenly coated. Top with boiled eggs, crispy chickpeas, and extra parmesan or croutons if desired.
Nutrition
Calories: 438kcalCarbohydrates: 34gProtein: 21gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 9gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 198mgSodium: 598mgPotassium: 598mgFiber: 11gSugar: 4gVitamin A: 3728IUVitamin C: 35mgCalcium: 244mgIron: 4mg
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