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VEGAN KALE CAESAR SALAD

Author: Nicole Modic of @KALEJUNKIE

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Ingredients

FOR THE DRESSING:

  • 1/2 cup raw cashews
  • 1 tbsp gluten free worcestershire sauce
  • 2 tbsp  lemon juice
  • 3 tbsp  olive oil
  • 3 cloves fresh garlic, mashed
  • salt & pepper to taste

FOR THE SPICY CHICKPEA CROUTONS:

  • 1 can garbanzo beans
  • 1/2 tsp cayenne pepper
  • 2 tsp  olive oil
  • 1/2 tsp garlic powder
  • salt & pepper to taste

FOR THE SALAD:

  • 6 cups thinly chopped romaine lettuce
  • 2 cups thinly chopped lacinato kale

Instructions

  • Preheat oven to 400.
  • Preheat oven to 400. Rinse garbanzo beans and lay them on a paper towel.
  • Pat dry.
  • Transfer to a baking sheet and add cayenne, evil, garlic powder, salt and pepper.
  • Toss to coat well.
  • Bake for 20 minutes then rotate and bake for another 10 minutes.
  • Remove from oven and let sit. They will get crunchy.
  • To make the dressing, add all ingredients to a blender and blend until smooth.
  • Add water as needed to achieve desired consistency.
  • Transfer to a bowl and let sit.
  • Wash, chop, and thoroughly dry the lettuce.
  • Transfer to a large bowl.
  • Toss with dressing and add the crispy chickpeas on top.
  • Optional, sprinkle hemp hearts and nutritional yeast for a little something EXTRA!
  • Serve immediately.
    Enjoy!

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