Servings: 3
Prep time: 15 min Cooking time: 0 min
Ingredients
Roasted Chickpea “Croutons”
15 oz can chickpeas, drained and rinsed
1 Tbsp avocado oil
1 tsp garlic powder
1/4 tsp kosher salt
Ceasar Dressing
1/2 cup cashews, raw
1/4 cup water
3 Tbsp extra virgin olive oil
1/4 cup lemon juice
3 Tbsp nutritional yeast
1 garlic clove
1/4 tsp kosher salt
1/4 tsp black pepper
Salad (1 per serving)
2 cups baby kale
1/2 cup cherry tomatoes, halved
1/4 cup red onion, sliced
Directions
1. Roasted Chickpea “Croutons”: preheat the oven to 400°F. In a bowl, toss the chickpeas with oil, garlic powder, and salt to coat.
2. Pour onto a lined baking sheet in a single layer and bake for about 30 minutes. Toss halfway through.
3. Store in an airtight container on the counter until ready to serve. To re-crisp, pop in an air fryer or toaster oven for 1-2 minutes.
4. Caesar Dressing: Add all dressing ingredients to a high-speed blender and blend until smooth and creamy. Add more water if needed.
5. Store in an airtight container in the refrigerator until ready to use. (Dressing will naturally thicken in the refrigerator.)
6. Salad Preparation: Assemble 2 cups kale, 1/2 cup tomatoes, 1/4 cup sliced onion, 1/2 cup roasted chickpeas, and 3 Tbsp dressing. Enjoy.
