Kale Caesar Salad

Lightly baking the kale and adding roasted chickpeas then tossing with a homemade vegan dressing delighted even the hardcore carnivores in our family.

For the Salad
- 1 large bunch of kale, thick stems removed
- 1 can of chickpeas, drained and rinsed and dried
- 1/2 tsp of ground cumin
- 1 TBSP olive oil
- Salt & Pepper to taste

For the Dressing
- 1 cup of cashews
- 1 clove of garlic chopped
- 1/2 cup of almond milk
- 1 tsp balsamic or apple cider vinegar
- 1 tsp olive oil
- 1 tsp tahini
- 1 TBSP of nutritional yeast
- 1 TBSP parsley
- juice of half a lemon
- Salt and pepper to taste

Preheat the oven to 400 degrees. Place the chickpeas on a baking sheet and toss with the cumin, olive oil, salt and pepper. Cook for about 15 minutes or until crunchy.

Place the chopped kale into a casserole tray, massaging with the salt and olive oil. Cook this for just about 5 minutes so it turns slightly crispy but before browning.

In the meantime combine the cashews and dressing ingredients in a food processor. Pulse until smooth and can be poured like a thick dressing. You can add more almond milk if necessary. If extra you can store in the fridge and use to marinate tofu or for any future salad.

Add the dressing to the kale and combine adding the chickpeas, which act as a healthy crouton.