115-ozCan Chickpeas(Rinsed, drained, and dried well)
2tbspAvocado Oil
¼tspSea Salt(Divided)
½cupRaw Cashews
2tbspHemp Seeds
1tbspNutritional Yeast
¼tspGarlic Powder
8ozKale(Chopped)
1Avocado(Chopped)
Cashew Caesar Dressing
½cupRaw Cashews
Juice of 1 Lemon
2tbspExtra-Virgin Olive Oil
¼tspGarlic Powder
2tspDijon Mustard
2tbspNutritional Yeast(divided)
¼tspOnion Powder
¼tspSea Salt
Instructions
Preheat the oven to 400°F and cover a rimmed sheet pan with unbleached parchment paper.
In a bowl, toss the chickpeas with the avocado oil and ⅛ teaspoon of salt. Spread the chickpeas on the sheet pan and roast for 20 minutes. Shake the pan to turn the chickpeas halfway through the cooking time.
While the Chickpeas are Roasting
Add ½ cup cashews, 2 tablespoons hemp seeds, 1 tablespoon nutritional yeast, ¼ teaspoon garlic powder, and the remaining ⅛ teaspoon of salt to a food processor or high-speed blender. Blend until finely chopped and set aside.
Add ½ cup cashews to a small saucepan, cover with water, and bring to a boil. Reduce the heat and simmer for 10 minutes.
Once the cashews are softened, combine with the remaining ingredients in a food processor or high-speed blender and blend until smooth. This is the Cashew Caesar Dressing.
After the Chickpeas are Done Roasting
Add the chopped kale, roasted chickpeas, and Cashew Caesar Dressing to the bowl you seasoned the chickpeas in and toss to coat. Divide salad among 4 bowls and top with the cashew and hemp topping.
Notes
Per Serving: Calories: 521; Fat: 38g; Protein: 17g; Total Carbs: 35g; Fiber: 13g; Sodium: 584mg; Iron: 5mg