Kale Salad with Roasted Chickpeas and Dressing
Ingredients
- 1 (15 oz) can chickpeas
- 1 tsp garlic powder
- Olive oil (optional, for coating)
- Salt to taste
- 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
- 1-2 tsp maple syrup (to taste)
- 1-1/2 tsp apple cider vinegar
- 1 tbsp extra-virgin olive oil
- Salt and black pepper to taste
Preparation
In a medium bowl, mix well all the dressing ingredients.
Rinse and drain the 15-ounce can of chickpeas.
Rub the chickpeas between paper towels on a flat surface to dry them.
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 at 400°F on a lined baking sheet until crispy, about 15-20 minutes.
Massage the desired amount of kale with some dressing.
Add the roasted chickpeas to the kale.
Add other desired vegetables (roasted or raw) and additional dressing as needed.
Refrigerate any remaining dressing in an airtight container for up to 3 days.
