Ingredients
- 1 can chickpeas (15 oz)
- ¼ tsp sea salt
- ½ tsp garlic powder
- 1 head tuscan kale
Vegan Caesar Dressing:
- 2 tbsp plain hummus
- 1 tsp dijon mustard (grainy preferred)
- 1 tbsp fresh garlic (grated or minced)
- 1 tbsp fresh lemon juice
- ¼ tsp lemon zest
- 1 tbsp extra virgin olive oil
- ¼ tsp sea salt
- ⅛ tsp cracked black pepper
Instructions
- Turn oven to 350. Rinse and clean chickpeas. Pat dry with a towel. Pour onto a baking sheet (parchment paper optional, but it helps). Drizzle with 1 tbsp olive oil, ½ tsp garlic powder and ¼ tsp sea salt; toss to coat. Bake for 20-25 minutes, tossing half way to move chickpeas around.
- While those cook, rinse and de-stem kale leaves. Chop into small ribbons and place into a large mixing bowl.
- Make the dressing by pouring all ingredients into a small bowl and whisking to combine. It will definitely be a thicker dressing, but if you like it thinner, add a little water.
- When chickpeas are done, set aside to cool.
- Add dressing to the kale and massage with your hands to fully incorporate it into all the leaves/crevices. (This is the key to an amazing kale salad-- it helps the fibrous greens to break down a bit) Top with chickpeas and any extras you’d like from parmesan cheese to avocado or even chicken/shrimp.