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Kale Caesar Salad with Roasted Chickpeas

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Level: Easy

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Description

I used to be afraid of kale. Growing up, kale is what we fed to our rabbit and that’s pretty much all I really knew about it. For some reason back in 2010 (that’s probably not the year) kale became the vegetable to eat. And 2012 was later dubbed the “year of kale” even! I boarded the kale train a couple of years ago, and this recipe is your one-way ticket to loving kale.

Ingredients

  • FOR THE CAESAR DRESSING:
  • ½ cups Raw Cashews, Not Roasted Or Salted
  • ¼ cups Plus 3 Tablespoons Water
  • ½ teaspoons Agave Or Honey
  • 2 Tablespoons Lemon Juice (for 2 Tablespoons You'll Need Half A Lemon)
  • 3 Tablespoons Nutritional Yeast (if You Aren't Vegan, Use Grated Parmesan Cheese)
  • 2 cloves Garlic
  • ½ teaspoons Dried Parsley
  • ½ teaspoons Black Pepper
  • ½ teaspoons Sea Salt
  • FOR THE ROASTED CHICKPEAS
  • 1 can (15 Oz. Size) Chickpeas (Garbanzo Beans), Drained
  • 2 Tablespoons Olive Oil
  • ½ teaspoons Sea Salt
  • ½ teaspoons Black Pepper
  • ½ teaspoons Paprika
  • FOR THE KALE SALAD
  • 1 bunch Kale (Stems Removed, Leaves Only)
  • ¼ cups Parmesan Cheese, Shaved

Preparation

For the dressing:
1. Place all of the dressing ingredients into a food processor or blender and blend until smooth.

2. Refrigerate for 10-15 minutes until thickened and cooled.

For the roasted chickpeas:
1. Preheat oven to 385 F.

2. Put the garbanzo beans in a roasting pan, drizzle with olive oil and add salt, pepper and paprika. Lightly toss.

3. Roast for 20 minutes, stirring halfway through.

For the kale salad:
1. Rinse the kale leaves in cold water to remove any dirt. Roughly chop and place in a large bowl.

2. Top with roasted chickpeas and shaved Parmesan.

3. Pour the dressing over the top and mix well until incorporated.

4. Add any other ingredients if you like, or wrap into a tortilla.

Notes:
1. Kale is a dense leafy green, so it holds up well after dressed. Dress this salad the night before and the kale will soften a bit overnight making it perfect for lunch the next day!
2. Adapted from The Vegan 8.

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