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!