Vegan Kale Caesar Salad

🧂 Ingredients

• 15 oz canned chickpeas

  drained
• ½ tsp salt
• ½ tsp garlic powder
• ½ tsp lemon pepper
• ½ tsp smoked paprika
• 1 tbsp olive oil

  extra virgin
• 1 black pepper

  optional
• 1 cauliflower

  cut in florets
• 1 tsp olive oil

  extra virgin
• 1 pinch salt
• 3 each baby bell peppers

  whole
• ½ lemon

  squeezed
• 1 cup cashews

  soaked overnight in water, and drained
• 1 clove garlic

  whole
• 2 tbsp olive oil

  extra virgin
• 3 tbsp water
• 1 lemon

  squeezed
• 1 pinch salt
• 1 pinch black pepper
• 1 bunch kale

  cleaned and chopped
• ½ lemon

  squeezed
• ½ cup Cashew Caesar Dressing

  see below
• 2 cups Purple cabbage

  shredded

Instructions

• 1 On a sheet pan, add the chickpeas, drizzle with olive oil, season with salt,
  garlic powder, lemon pepper, smoked paprika and black pepper. Toss well til all
  are coated and bake at 400 degrees for 20 minutes until crispy.
• 2 On a sheet pan drizzle the cauliflower with olive oil and season with salt, toss
  gently. Spread out to a single layer
• 3 Make a little space and add whole baby bell peppers to the sheet pan as well.
• 4 Bake at 400 degrees for 20 minutes. Remove the bell peppers at the 15 minute
  mark.
• 5 Squeeze lemon over the cauliflower to make color and flavor pop
• 6 Remove stems of baby bell peppers and chop rustically.
• 7 In a blender, add cashews, garlic, lemon, olive oil, water, salt and pepper and
  blend until smooth and creamy. Scrape down the sides a couple times to achieve
  the desired creamy texture. Blenders vary.
• 8 In a large bowl add the cabbage and kale and squeeze the lemon over them. Then
  add the cashew caesar and massage through the kale and cabbage gently until
  distributed well and you feel the kales leaves "relax" a bit.
• 9 Add the cooled red peppers, cauliflower and crispy chickpeas and mix gently.

Nutrition Info