Getting In Shape with Chickpea - Kale Caesar Salad

After not working out for a few years, I decided it was time to start again. Although I am not heavy, I could stand to lose a few pounds and I definitely need to get toned. So I joined a gym and occasionally go to  barre classes. I have been disciplined with my workout and have been happy with the results. Well, that was until my friend's adorable and precocious four year old son asked me if I had a baby in my stomach. Needless to say, I hit the gym immediately after work and rethought my dinner plans. Rather than the creamy mac and cheese comfort food I had been dreaming of, I opted for Chickpea-Kale Salad. This salad with its dynamic flavors and textures was so scrumptious; I was delighted with my dinner decision. Thanks to the cutest little four year old, I have stepped up my workout routine and will be eating a lot of kale salad. Who knows, I may be in shape by the first day of summer!

                                                            Chickpea-Kale Caesar Salad

Ingredients

1 - 15 oz. can chickpeas

1/2 cup mayonnaise

2 tablespoons lemon juice 

2 teaspoons Dijon mustard

1 large garlic clove, grated

1/4 cup shredded Parmesan cheese

1 1/4 pounds chopped curly kale

canola oil

salt and pepper to taste

Directions

In a skillet, heat 1/4 inch canola oil. Rinse and drain chickpeas. Pat dry and fry until crisp. Using a slotted spoon, transfer to paper towels; season to taste with salt and pepper. In a large bowl, whisk together mayonnaise, lemon juice,  Dijon mustard,  garlic clove and shredded Parmesan cheese. Toss with kale and the chickpeas. Serve.

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