Recipe: Vegan Kale Caesar Salad with Crispy Chickpeas
Sugar-free – vegan – paleo – primal – Bulletproof – organic – local - home-grown
Ingredients:
- A large bunch of kale, curly leaf kale is best
- Vegan Caesar dressing per this recipe
- 1 tbsp flax seeds + 3 tbsp water
- 1 clove of garlic
- 2 dill pickles
- 3 heaping tbsp of nutritional yeast
- 6 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tbsp soy sauce or tamari
- 1 tbsp balsamic vinegar
- 1 tsp prepared mustard
- Pepper to taste
- Blend flax seeds and water and let stand for 5 minutes. Then add everything else and blend
- 5 radishes thinly sliced
- A can of chickpeas (1-2 cups)
- Olive oil
- Spices as desired for chickpeas
- salt
- pepper
- cinnamon
- cumin
- garlic salt
Directions:
- Preheat oven to 400F
- Coat chickpeas in olive oil and spices of your choosing
- Bake in oven for 40-45 mins until they're crispy and browned
- Wash and chop kale--do not make pieces too small or they will be hard to get on your fork to eat
- Make dressing (see above)
- Coat kale with dressing by putting in
big bowl and tossing kale with serving spoons until dressing is evenly distributed - Top with crispy chickpeas and thinly sliced radishes
