Tangy Kale Salad with Roasted Chickpeas
Ingredients
Dressing
- 1 tbsp stoneground or Dijon mustard
- 1/2 cup vegan mayonnaise
- 2 tbsp nutritional yeast
- 1 tsp minced garlic
- 2 tbsp fresh lemon juice
- 1 tbsp low-sodium soy sauce or tamari
- 1 to 2 tsp maple syrup
- 1-1/2 tsp apple cider vinegar
- 1 tbsp extra-virgin olive oil
- Salt and black pepper to taste
Chickpeas
- 1-15oz can chickpeas
- 1 tsp garlic powder
- Olive oil (optional, to coat)
- Salt to taste
Preparation
Mix all dressing ingredients in a medium bowl until well combined.
Rinse and drain one 15-ounce can of chickpeas.
Dry the chickpeas by rubbing them between paper towels on a flat surface.
Transfer the chickpeas to a medium bowl.
Toss the chickpeas with 1 teaspoon garlic powder, optional olive oil to coat, and salt to taste.
Bake the chickpeas on a lined baking sheet at 400°F until crispy, about 15-20 minutes.
Massage the desired amount of kale with the dressing.
Add the roasted chickpeas to the kale.
Add other desired vegetables, either roasted or raw, and additional dressing as needed.
Refrigerate any remaining dressing in an airtight container for up to 3 days.
