Ingredients
FOR THE DRESSING:
- ½ 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
- ½ tsp cayenne pepper
- 2 tsp olive oil
- ½ 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, olive oil, 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!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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