Chickpea Kale and Quinoa Caesar Salad

Welcome to The Fifth Design kitchen! A place where we explore and create some mouth-watering meals for you to be inspired by. We are all about creating and sharing beautiful food here and we hope to be the spark that motivates you to call your friends and invite them round for a mouthwatering feast with lots of belly laughs and soulful connections, leaving with not only a full tummy, but a full heart.

This week's feast is one of our favourites! Bringing together the beautiful flavours of the classic caesar and elevating it with chickpeas and spices.

Prepared and served on the Autumn Pink Large cheese board. Did you know that our boards can be used for both preparing and serving? We use a hardwood that is celebrated for its beauty and practicality

1 15oz can chickpeas, drained and rinsed

1 tsp olive oil

½ tsp paprika

½ tsp salt

1 cup dried quinoa, rinsed

2 cups water

2 cups kale, chopped

2 cups romaine, chopped

Fresh parmesan, grated

¼ tsp cracked pepper

Caesar salad dressing:

1 cup plain yogurt

2 tbsp lemon juice

1 tbsp olive oil

1 tbsp Worcestershire sauce

¼ cup parmesan cheese

2 garlic cloves, minced

1 pinch salt

1) Add all dressing ingredients in a bowl. Cover and refrigerate until ready to use.

2) Preheat oven to 375F. Toss chickpeas with olive oil, paprika and salt in a bowl then place in a single layer on a baking sheet. Bake for 30 minutes or until golden brown and crispy. Meanwhile, add 2 cups of water and 1 cup quinoa to a medium pot. Bring to a boil, then reduce heat to a simmer and cover for 15 minutes. Let sit for 5 minutes. Quinoa should be light and fluffy.

3) In a large bowl, add kale and romaine and toss. Drizzle dressing and toss again until coated. Add in some parmesan cheese, quinoa and chickpeas. Serve into bowls and add more chickpeas, cheese and quinoa to the top. Season with cracked pepper.

Serve!