Vegan I Gluten Free
Serves: 4 Time: 45 minutes Roasted Chickpeas: 1 can chickpea, rinsed and drained 1 tbsp. olive oil 1/2 tsp. garlic powder 1/4 tsp. cayenne pepper Vegan Caesar Dressing: 1/4 cup raw cashews (soaked in boiled water for 30+ minutes) 1/4 cup water 3 tbsp. tahini 2 tbsp. lemon juice 2 tbsp. nutritional yeast 2 cloves garlic, minced 1 tsp. capers 1/2 tsp. dijon mustard 1/2 tsp. dried parsley 1/2 tsp. salt 1/4 tsp. black pepper Salad: 4 large handfuls kale, stems removed and leaves chopped
2 tbsp. olive oil 1/4 cup hemp seeds
Soak the cashews in boiled water for 30+ minutes. Preheat the oven to 400 degree. Line a baking sheet with parchment paper. In a small bowl mix the chickpeas, oil, and spices until evenly coated. Bake for 40-45 minutes. Shake the pan half way through, turning the chickpeas. They are ready when they are beginning to brown and are crispy. While the chickpeas are roasting, prepare the dressing. Rinse and drain the cashews. Place all the dressing ingredients in a blender or food processor and mix on medium until smooth and creamy. If it appears to be too thick, add more water 1 tbsp. at a time to adjust the consistency. Prepare the kale by removing the thick stem and chopping the leaves. Using your hands, massage the leaves with the oil. Top the kale with the hemp seeds, roasted chickpeas and dressing. You can also add cherry tomatoes, cucumbers or other favorite salad toppings if you desire. Store leftovers in the fridge, dressing on the side. Will keep 7 days. Health tip: Store-bought dressings can be loaded with added sugars, chemicals, preservatives and unnecessary ingredients, just read the ingredient labels. You can turn a perfectly good and healthy salad into a scary coated plate of greens with a shelf dressing. However, this vegan home made Caesar dressing is full of flavor and clean ingredients, adding even more nutrition to the meal!