#TripleSBites: Caesar Salad with Fried Chickpeas
The Pajama Chef
The Pajama Chef
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Ingredients

  • 20 minutes
  • 1 tablespoon Acala Farms Chili Cumin Oil
  • 15 ounce can chickpeas, rinsed and drained and patted dry
  • 1/2 teaspoon parsley flakes
  • 4 cups lettuce, kale, or spinach [I used half spring mix and half kale]
  • shaved parmesan
  • juice of 1 lemon
  • 1 teaspoon dijon mustard
  • 1 small garlic clove, finely minced
  • 1-2 tablespoons olive oil
  • pinch of red pepper flakes
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

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