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)
- 1-1/2 tsp apple cider vinegar
- 1 tbsp extra-virgin olive oil
- Salt and black pepper to taste
Roasted chickpeas
- 1-15oz can chickpeas
- 1 tsp garlic powder
- Olive oil (to coat, optional)
- Salt (to taste)
Salad components
- Kale (desired amount)
- Cucumbers (optional)
- Other vegetables (as desired)
Preparation
In a medium bowl, mix the dressing ingredients well.
Rinse and drain the can of chickpeas.
Rub the chickpeas between paper towels on a flat surface to dry.
Transfer the chickpeas to a medium bowl and toss with 1 tsp garlic powder, olive oil to coat if using, 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 vegetables as desired and drizzle with more dressing.
Serve immediately.
Storage
Refrigerate any remaining dressing in an air-tight container for up to 3 days.
