Chickpea Caesar Salad
Ingredients
The salad
-
1
batch
Tandoori Spiced Chickpeas (or store-bought crispy chickpeas)
-
2
large bundles
lacinato or curly kale, chopped or torn
-
1
Tbsp
olive oil
-
1
Tbsp
lemon juice
-
¼
cup
vegan parmesan cheese (optional)
-
2
Tbsp
hemp seeds (optional)
The dressing
-
1
cup
raw cashews
-
1
tsp
dijon mustard
-
½
tsp
sea salt
-
½
tsp
black pepper
-
8-12
medium cloves
fresh garlic, chopped
-
4
tsp
capers in brine
-
2
tsp
brine juice from capers
-
6
Tbsp
lemon juice
-
3-4
Tbsp
olive oil
-
½
cup
hot water
-
1
tsp
chickpea (or soy) miso paste
-
1
tsp
pure maple syrup
Instructions
- Prepare the crispy chickpeas if using.
- In a blender, combine the cashews, dijon mustard, salt, pepper, garlic, capers, brine juice, lemon juice, olive oil, hot water, miso paste, and maple syrup. Blend until smooth.
- Taste the dressing and adjust the seasonings as needed.
- In a large bowl, add the kale and drizzle with olive oil and lemon juice. Massage the kale to soften it.
- Add the desired amount of dressing to the kale, along with optional vegan parmesan and hemp seeds. Toss to combine.
- Top the salad with the crispy chickpeas and serve immediately.
Nutrition Facts (estimated)
Servings
6
Calories
253
Total fat
19.3g
Total carbohydrates
17.4g
Total protein
7.8g
Sodium
334mg
Cholesterol
0mg
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