Ingredients
- 1 (14-ounce/398 mL) can chickpeas, drained and rinsed
- 1 teaspoon extra-virgin olive oil
- 1/2 teaspoon fine grain sea salt
- 1/2 teaspoon garlic powder
- 1/8 to 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup raw cashews, soaked overnight
- 1/4 cup water
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 1/2 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1 small garlic clove
- 1/2 tablespoon vegan Worcestershire sauce
- 2 teaspoons capers
- 1/2 teaspoon fine grain sea salt and pepper, to taste
- 1/3 cup raw cashews
- 2 tablespoons hulled hemp seeds
- 1 small garlic clove
- 1 tablespoon nutritional yeast
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon garlic powder
- Fine grain sea salt, to taste
- 1 small/medium bunch lacinato kale, destemmed (5 cups chopped)
- 2 small heads romaine lettuce (10 cups chopped)
Instructions
1. Soak cashews in water overnight or for at least a few hours. Drain and rinse.
2. Preheat oven to 400°F (200°C). Pat chickpeas dry and place on a baking sheet. Drizzle with olive oil, sprinkle with sea salt, garlic powder, and cayenne pepper. Toss to coat.
3. Roast chickpeas for 20 minutes, stir, then roast for an additional 10-20 minutes until golden and crispy. Let cool.
4. In a blender, combine soaked cashews, water, olive oil, lemon juice, Dijon mustard, garlic powder, garlic clove, vegan Worcestershire sauce, capers, sea salt, and pepper. Blend until smooth.
5. In a food processor, combine raw cashews, hemp seeds, garlic clove, nutritional yeast, olive oil, garlic powder, and sea salt. Pulse until a coarse meal forms.
6. In a large bowl, combine chopped kale and romaine lettuce. Add dressing and toss to coat.
7. Top salad with roasted chickpea croutons and nut and seed parmesan. Serve immediately.
Notes
For a nut-free version, substitute sunflower seeds for cashews in the dressing and parmesan. The dressing can be made ahead and stored in the refrigerator for up to 5 days. Roasted chickpeas are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 398
- Sugar: 7g
- Sodium: 678mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 13g
- Protein: 17g
- Cholesterol: 0mg