Women's Health

salads

Kale Caesar Salad

A twist on the classic Caesar, this dish uses roasted chickpeas as croutons instead of bread and is high in iron and vitamin A. The best part? The total prep plus cook time is just 20 minutes.

First, make the croutons: In a bowl, combine 15-ounce can (rinsed), 1 tablespoon 1 teaspoon and ¼ cup chopped . Heat a large skillet over high heat. Add chickpea mixture and cook, stirring occasionally, until crisp, about 8 minutes. While that cools, place 4 in a medium saucepan, cover with cold water, and bring to a boil. Reduce heat and simmer for 4 minutes for soft-boiled eggs. Drain, rinse under cold water, then peel and cut in half.

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