Vegan Kale Caesar Salad
Ingredients
Dressing
-
½
cup
raw cashews
-
1
tbsp
gluten free worcestershire sauce
-
2
tbsp
lemon juice
-
3
tbsp
olive oil
-
3
cloves
fresh garlic, mashed
-
to taste
salt & pepper
Spicy Chickpea Croutons
-
1
can
garbanzo beans
-
½
tsp
cayenne pepper
-
2
tsp
olive oil
-
½
tsp
garlic powder
-
to taste
salt & pepper
Salad
-
6
cups
thinly chopped romaine lettuce
-
2
cups
thinly chopped lacinato kale
Instructions
- Preheat the oven to 400°F.
- Rinse the garbanzo beans and pat them dry with a paper towel.
- Place the beans on a baking sheet and add cayenne, olive oil, garlic powder, salt, and pepper. Toss to coat.
- Bake for 20 minutes, then rotate and bake for another 10 minutes until crunchy.
- For the dressing, blend all dressing ingredients until smooth, adding water as needed for consistency.
- Wash, chop, and dry the lettuce, then transfer it to a large bowl.
- Toss the lettuce with the dressing and top with the crispy chickpeas.
- Optionally, sprinkle with hemp hearts and nutritional yeast before serving.
- Serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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