Vegan Caesar Kale Salad & Roasted Chickpeas
Ingredients
- 1 bunch of kale , stems removed and roughly chopped
- 3 cups spinach , roughly chopped
- 2 (15oz) cans of chickpeas , drained and rinsed
- 2 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1 tsp paprika
Vegan Caesar Dressing
- 1/2 cup raw cashews (optional to soak in water for a few hours)
- 1/4 cup water
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 2 tsp dijon mustard
- 1/2 tsp garlic powder
- 1 tbsp gluten-free soy sauce
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 400 degrees. Toss the chickpeas with the olive oil, salt, pepper, garlic powder and paprika. Spread them out in an even layer on a large baking sheet and roast for 20-25 minutes, until golden brown and crispy.
- While the chickpeas are roasting, make the dressing. Drain the soaking water from the cashews (if you soaked them), then add all of the dressing ingredients to a blender. Blend until smooth and creamy, you may have to scrape the sides halfway through.
- When the chickpeas come out of the oven, set them aside to cool for a few minutes.
- To assemble the salad, add the prepped kale and spinach to a large serving bowl. Carefully pour the dressing over the greens and toss to combine, making sure that all of the greens are coated. Top with the chickpeas, serve and enjoy!
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