Kale and Roasted Chickpea Caesar Salad
Ingredients
- One bag of curly kale or Tuscan kale
- 1 can of chickpeas
- 8 Brussels sprouts
- 3 organic corn tortillas
Vegan caesar dressing
- 2-3 tablespoons tahini
- 5 tablespoons water
- 2 tablespoons fresh lemon juice
- 1.5 tablespoons extra-virgin olive oil (optional)
- 3/8 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 garlic cloves
- 2 drops CBD oil
Preparation
Preheat oven to 410°F.
Line a cookie sheet with parchment paper. Spread chickpeas, drizzle with 1 tablespoon avocado oil and 1 tablespoon Cajun spices, toss to combine, and bake for 15-20 minutes until crispy.
Meanwhile, line another cookie sheet with parchment paper. Spread Brussels sprouts on one side, drizzle with avocado oil and spices. Add cut tortilla pieces to the same sheet and bake all together for 15-20 minutes.
Blend the dressing ingredients until smooth.
Arrange kale in a salad bowl and massage with salt and lemon juice until tender.
Top with roasted chickpeas, Brussels sprouts, tortilla chips, and drizzle with the dressing. Serve.
