KALE CAESAR SALAD WITH CRISPY CHICKPEAS

I need to confess, I am not a salad eater. I know, I know. How can I be vegan and don't eat salads? Well, I feel like there are many more recipes that I like to try than salads. Don't get me wrong, I still love them but now that is getting cold, I rather a hearty soup.

But, when I saw this recipe I thought it sounded really good! So I gave it ago and I liked it but made changes to suit my preferences and I loved it!

It tastes really good, is crunchy and has that yummy creamy taste of a ranch dressing. We've made this recipe a few times last week, especially on those days that we feel like something light.

The key in this recipe and any other with kale is to massage the kale. I know it sounds funny, but seriously do it. It will help to soften the kale and to get the flavor in it a bit more, and to take away that bitter taste.

KALE CAESAR SALAD WITH CRISPY CHICKPEAS

INGREDIENTS:

• 1 Bunch of curly kale or 4-5 stalks of Dino kale

Dressing:

• 4 heaping tablespoons of tahini

• 1/4 cup water

• 2 heaping tablespoons of nutritional yeast

• 1/2 lemon (you only need the juice)

• 1/2 teaspoon dijon mustard

• Black pepper to taste

Crispy Chickpeas

• 2 cups of cooked chickpeas

• 1 lime

• 1/2 tablespoon garlic granules

• 1/2 tablespoon liquid aminos

• 1 teaspoon of smoked paprika

• Pepper to taste

DIRECTIONS:

1. Preheat the oven to 375.

2. Place the chickpeas in a bowl and squeeze the juice of the lime over them. Mix well and add the garlic granules, liquid aminos, smoked paprika, and pepper. Adjust the taste to your preference. I don't use oil to cook but if you want the chickpeas crispier, add a tablespoon of olive or avocado oil. 

3. Place baking paper over a baking tray and spread the chickpeas over it and bake for 15 mins. After 15 mins move the chickpeas around and place back in the oven and bake for another 7-10 mins. Or as crispy as you desire.

4. Wash and chop the kale. If using curly kale, as I did, you have to de-stem your kale to remove the tough stalk in the center.

5. In a bowl, combine all the dressing ingredients and mix well until smooth. Taste and adjust flavor if needed.

6. Pour the dressing over the chopped kale and massage for a couple of minutes. Use your hands! It will help the taste to get into the kale better, to soften and break down the kale.

7. Serve your salad on a bowl and top up with crispy chickpeas. 

Enjoy, Ana!

*This recipe is originally from Remy Morimoto, VeggieKins. I changed a few of the ingredients, but you can check her original recipe here.