Everyone has been asking me if I have full turned plant based and the answer is no…. BUT I have been feeling so much better lately integrating more plant based recipes into my diet.
If you know me very well, you know that Caesar salad is by far one of my favourite salads….. actually I can eat 3 per week if I get the chance. I decided to make a vegan Caesar with all the same flavours and some yummy spicy chickpea “croutons”.
GARLIC ROASTED CHICKPEAS
- 1 1/2 cups cooked chickpeas (or one 15-ounce can, drained)
- 1 tablespoon olive oil
- 1 clove garlic (minced)
- 1/4 teaspoon fine sea salt
- 1/4 cup vegan mayo
- 4 teaspoons freshly squeezed lemon juice
- 1 tbsp capers or green olives
- 1 cloves garlic (minced)
- 1/2 teaspoon dijon mustard
- freshly ground black pepper
- 1 large bunch kale (any variety)
How to make it
- Preheat the oven to 400ºF. To prepare the Garlic Roasted Chickpeas, toss the cooked chickpeas with olive oil, garlic, and salt in a large bowl, then pour them into a rimmed baking sheet. Arrange them into a single layer, then bake until crisp, about 45 minutes.
- While the chickpeas are baking, prepare the dressing. Stir together the vegan mayo, lemon juice, water, garlic, mustard, salt, and freshly ground black pepper to taste. Stir until smooth and adjust any seasonings as you like.
- To assemble the salad, remove the tough stems from the kale leaves and use your hands or a sharp knife to rip the kale into small pieces. Toss the leaves with the dressing and let them marinate in the fridge while you wait for the chickpeas to be done.
- When the chickpeas are done roasting, remove the pan from the oven and let them cool for 10 minutes. Sprinkle them generously over the kale salad and serve. Leftovers can be stored separately in an aitigt container in the fridge for up to 4 days. (The chickpeas do soften with time, but you can toast them in the oven again to re-crisp.)
- Sprinkle some nutritional yeast!