Delicious Dressing with Roasted Chickpeas and Kale
Ingredients
- 1-15oz can chickpeas
- 1 tsp garlic powder
- olive oil to coat (optional)
- 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 to 2 tsp maple syrup
- 1-1/2 tsp apple cider vinegar
- 1 tbsp extra-virgin olive oil
- salt and black pepper to taste
Preparation
Rinse and drain 1-15oz can chickpeas.
Rub between paper towels on flat surface to dry.
Transfer to medium bowl.
Toss with 1 tsp garlic powder, olive oil to coat (optional), salt to taste.
Bake at 400F on lined baking sheet until crispy, about 15-20 minutes.
Massage desired amount of kale with dressing.
Add roasted chickpeas.
Add other veggies as desired (roasted or raw) and add desired amount of dressing.
Refrigerate any remaining dressing in air-tight container for up to 3 days.
