Roasted Chickpea Salad with Creamy Dressing
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 (to taste for sweetness)
- 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 to coat (optional)
- salt to taste
Preparation
Mix all dressing ingredients well in a medium bowl.
Rinse and drain a 15oz can of chickpeas.
Dry the chickpeas by rubbing them between paper towels on a flat surface.
Transfer the chickpeas to a medium bowl and toss with 1 tsp garlic powder, olive oil to coat (optional), 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 some of the dressing.
Add the roasted chickpeas to the kale.
Add other desired vegetables (roasted or raw) and drizzle with more dressing.
Refrigerate any remaining dressing in an airtight container for up to 3 days.
