Vegan Kale Caesar With Crispy Chickpeas
Servings 5 people
Ingredients
- 3 bunches of kale (purple or green)
Crispy Chickpeas
- 1 can chickpeas
- ½ tbsp paprika
- ⅓ tbsp dill
- ¼ tbsp chilli powder
- 3 tsp garlic salt
- 3 tsp onion salt
- salt & pepper
Creamy Ceasar Dressing
- ¼ cup tahini
- 3 tbsp water
- 1 tbsp nutritional yeast
- 3-4 tbsp squeezed lemon
- 1-2 cloves garlic add more if you like
- ½ tbsp dijon mustard
- 1 tsp capers add more if you like
- salt & pepper to taste
Hemp Parmasen (makes for extra)
- ⅓ cup hemp seeds
- ¼ cup nutritional yeast
- ½ tbsp garlic salt
- 1-2 tsp sea salt
Instructions
- Begin by chopping your kale, removing the stems and then rinsing and spinning it.
- Massage your prepped kale in some avocado oil or olive oil, lemon juice, and a sprinkle of salt until soft, set aside.
- Drain and rinse your canned chickpeas and place in a bowl with some olive oil, and the spices listed above. Once they are nicely coated in the seasoning, lay them out on a baking sheet lined with parchment paper and bake at 450° for about 30 minutes (keep checking- you want them golden brown and crispy).
- While the chickpeas cook, begin placing all the creamy caesar dressing ingredients into a blender and combine until a creamy smooth consistency, set aside.
- Place all the hemp parmesan ingredients into a blender and blend until well mixed. The consistency will be very similar to a typical cheese parmesan.
- Check your chickpeas. Once they are done remove from the oven and let them cool.
- Dress your kale with the creamy caesar dressing and massage this into the kale vigorously. This will give the kale a lot of flavour. Add in the chickpeas and sprinkle the hemp parmesan over top!