Vegan Kale Caesar Salad
Ingredients:
Crispy chickpeas
1 can chickpeas (15 oz)
1 tbsp olive oil
1/4 tsp sea salt
Herbs and spices of choice. I usually use garlic, pepper, onion, and paprika.
Hemp parmesan
3 tbsp hemp seeds
2 tsp nutritional yeast
1/2 tsp garlic powder
1/2 tsp salt
Caesar dressing
2 tbsp olive oil
4 tbsp lemon juice
2 tbsp tahini
1 tbsp dijon mustard
1 garlic clove
1 tsp nutritional yeast
1/4 tsp salt
1/4 tsp pepper
4 tbsp water
Salad
A bunch of kale (about 8 cups chopped)
Occasionally I also add quinoa
Instructions
Crispy chickpeas
Preheat the oven to 375 degrees F
Drain & rinse the can of chickpeas and then place on a baking pan between two paper towels. Roll the chickpeas in the paper towels and remove as much water as possible. Some of the skins will come off the chickpeas, discard the skins. (This will make the chickpeas crispier!)
Drizzle olive oil, spices and sea salt on the chickpeas mixing with your hands or a spoon until evenly coated.
Bake for 35-40 minutes
Hemp parmesan
Add the hemp seeds, nutritional yeast, garlic powder and salt in a food processor.
Pulse a few times until the mixture is crumbly, but still has a few whole pieces in it.
Caesar dressing
Blend the olive oil, lemon juice, tahini, dijon mustard, garlic, nutritional yeast, salt, pepper and water together in a blender until smooth.
Salad
Wash & dry the kale and remove the stems.
Finely chop the kale and add it to a bowl.
Make the quinoa if this is something you’d like to add.
Toss with as much dressing as you like, the chickpeas and hemp parmesan.
Recipe adapted from Choosing Chia