CRISPY CHICKPEA CEASAR SALAD
Behold: The 30-Minute Chickpea Caesar Salad with vibrant kale, tangy 5-minute Caesar dressing, crispy baked chickpeas, and so much flavor we can hardly contain ourselves. This salad is Crunchy, Fresh, Flavourful, Satisfying
Customizable and Incredibly delicious!
INGREDIENTS:
-FOR THE SALAD
*1 batch Tandoori Spiced Chickpeas
THE MIDWEEK SUN
*2 large bundles lacinato or curly kale, chopped or torn (2 large bundles equals ~16 ounces | 554 g)
*1 Tbsp olive oil
*1 Tbsp lemon juice
*1/4 cup vegan parmesan cheese (optional)
*2 Tbsp hemp seeds (optional)
-FOR THE DRESSING
*1 cup raw cashews (option to soak overnight in cool water, or in hot water for 1 hour)
*1 tsp dijon mustard
*1/2 tsp each sea salt and black pepper, plus more to taste
*8-12 medium cloves fresh garlic, chopped
*4 tsp capers in brine
*2 tsp brine juice from capers
*6 Tbsp lemon juice (2 large lemons yield ~6 Tbsp or 90 ml)
*3-4 Tbsp olive oil
*1/2 cup hot water (plus more to thin) www.themidweeksun.co.bw • WEDNESDAY JANUARY 20 2021 *1 tsp chickpea (or soy) miso paste *1 tsp pure maple syrup (or sub Stevia to taste)
DIRECTIONS:
1. To prepare dressing, add raw cashews, dijon mustard, salt, pepper, garlic, capers, brine juice (from capers), lemon juice, olive oil, hot water, miso paste, and maple syrup to a small or high-speed blender. Blend until creamy and smooth, scraping down sides as needed. Add
G enough water to thin until pourable.
2. Taste and adjust seasonings as needed, adding more lemon or mustard for zing, salt or capers for saltiness, olive oil for creaminess, maple syrup to sweeten, or miso for more depth of flavor. Set aside.
3. Add kale to a large mixing bowl. Drizzle with 1 Tbsp (15 ml) each olive oil and lemon juice as recipe is written. Massage by hand to remove some of the bitterness and soften the texture.
4. Add desired amount of dressing, plus vegan parmesan cheese and hemp seeds (both optional). Toss to coat and top with crispy chickpeas. Serve immediately. (There may be leftover dressing, which will keep covered in the refrigerator for up to 7-10 days.)