Crispy Chickpea and Sweet Potato Caesar Salad
Serves 2
- 1 medium sweet potato, cut into small cubes (about 2cm wide)
- 1 200g tin chickpeas, rinsed and patted dry
- 2 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1 smoked paprika
- 2 eggs
- 4 cup kale, finely chopped
- 0.5 cup pickled red onion
- 2 tbsp Greek yogurt
- 1 tsp Dijon mustard
- 0.5 tsp capers, anchovies or Worcestershire sauce
- 2 tsp lemon juice
- 1 garlic clove, minced
- 2 tbsp grated Parmesan cheese (optional but delicious)