- 1/2 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1/3 cup olive oil
- 2 cloves garlic pressed
- 2 tbsp lemon juice
- 1 tsp. anchovy paste
- 1 tsp. Dijon mustard
- 1 tsp. Worcestershire sauce
- 1/2 tsp pepper
- 1 can chickpeas rinsed, drained and dried
- 3 tbsp olive oil
- 1 head of Kale rinsed, trimmed from center stem and torn into small pieces
Combine all ingredients for the dressing in a mixing bowl.
Using an immersion blender, mix until smooth.
Heat olive in a skillet over high heat.
Fry in olive oil until golden brown, tossing often, about 5 minutes.
Transfer to a paper towel to drain grease.
Pour desired amount of dressing on top of kale. Using your hands, massage the kale, squeezing it to soften it and blend in the dressing.
Add the crispy chickpeas and toss to combine.
As always, adjust your seasoning in your dressing to your taste. Want a bigger garlic punch then add more cloves.