Kale Caesar Salad with Crispy Chickpea Croutons
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/4 cup water
- salt + pepper to taste
- 1/2 teaspoon dijon mustard
- 1 tablespoon coconut oil
- 1 garlic clove
- 1/4 cup raw pumpkin seeds
- for the salad:
- for the dressing:
- 2 tablespoons tahini
- 1 teaspoon capers
- 1 tablespoon nutritional yeast
- for the chickpeas:
- 2 tablespoons hemp seeds (i used bob's red mill)
- 3/4 teaspoon caper juice
- juice of 1/2 a lemon (1 teaspoon)
- 1 (15oz) can organic chickpeas
- 1 heaping teaspoon garlic power (more or less to tas
- 1 large bunch curly green kale
- 1 batch crispy chickpeas
- 1 batch vegan caesar dressing
- 1/4 cup quinoa crispies (optional)
- additional toppings as desired
- Carbohydrate 4.67848874994393 g
- Cholesterol 0 mg
- Fat 11.3246320833235 g
- Fiber 1.80624585461921 g
- Protein 4.68596333330627 g
- Saturated Fat 4.22972858333066 g
- Serving Size 1 1 Serving (40g)
- Sodium 118.397999966514 mg
- Sugar 2.87224289532472 g
- Trans Fat 0.594635833330352 g
- Calories 130 calories
Preheat the oven to 357ºF.Drain and rinse the chickpeas then transfer them to a large bowl. Top with oil, garlic, salt and pepper, and stir to combine. Transfer chickpeas to a baking sheet and roast for 40 - 45 minutes, until golden brown and crispy, shaking the pan a few times to avoid burning.*While the chickpeas are cooking, prepare the dressing. Add all the dressing ingredients into a high powered blender and blend on high until smooth and creamy. Transfer to a container and set aside.For the salad, wash the kale leaves thoroughly, then remove the stems. Tear the leaves into smaller pieces into a large salad bowl. Repeat with entire bunch.When ready to assemble the salad, pour the dressing over the kale and begin to massage it with your hands until the leaves begin to soften. Transfer to serving dishes and top with chickpeas, pumpkin seeds and quinoa crispies.
