Kale Chickpea Caesar Salad
Ingredients
Crispy baked chickpeas
- Chickpeas (drained and rinsed)
- 1 tsp garlic powder
- 1 tsp oregano
- 2 tsp oil
- Parmesan cheese (optional)
Massaged kale
- Kale (stem removed and cut into small pieces)
- Dash of olive oil
- Salt and pepper
Caesar dressing
- 1/4 cup vegan or regular mayonnaise
- 2 cloves minced garlic
- 2 tsp Dijon mustard
- Juice of 1 lemon
- 1 tbsp olive oil
- Dash of maple syrup
- Salt and pepper to taste
Preparation
Crispy baked chickpeas
Preheat oven to 400-425°F and line a baking sheet with parchment paper.
Toss the drained and rinsed chickpeas with 1 tsp garlic powder, 1 tsp oregano, 2 tsp oil, and optional parmesan cheese in a medium bowl.
Bake for 20-30 minutes.
Massaged kale
Remove the stem from the kale and cut the leafy part into small pieces.
Add the kale to a large bowl with a dash of olive oil, salt, and pepper.
Massage the kale with your hands for 1-2 minutes until it is soft and tender.
Caesar dressing
Whisk together 1/4 cup vegan or regular mayonnaise, 2 cloves minced garlic, 2 tsp Dijon mustard, juice of 1 lemon, 1 tbsp olive oil, a dash of maple syrup, and salt and pepper to taste.
Assembly
Combine the massaged kale, crispy baked chickpeas, and Caesar dressing in a bowl.
Toss to mix and serve.
