Kale Caesar Salad with Walnut Parmesan

2 heads Romaine lettuce, chopped

1 small bunch lacinato kale, sliced

1 can organic chickpeas, dried

1 tsp olive oil

Garlic powder, sea salt and black pepper

DRESSING

1 cup soaked cashews

1/2 avocado

1/4 cup water

2 tbsp olive oil

Juice of 1 lemon

1 tbsp Dijon mustard

1 clove garlic

WALNUT PARMESAN

1/2 cup raw walnuts

2 tbsp nutritional yeast

2 tbsp hemp seeds

1 tbsp olive oil

1/2 tsp garlic powder

1/2 tsp sea salt

  • Preheat oven to 400 degrees
  • Toss dry chickpeas with oil, garlic powder, sea salt and black pepper
  • Lay on a baking sheet and roast at 400 degrees for 30 minutes, turning halfway through
  • In a blender, blend together all dressing ingredients until smooth
  • Toss together kale and romaine and then stir in dressing
  • In a food processor, pulse walnuts until chunky
  • Add all remaining ingredients and pulse until well incorporated
  • Add chickpeas and walnut topping once served-add roasted tofu, too!

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About the Author

Lisa is the founder of The Vegan Pact and a vegan personal chef.

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