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cashews water honey lemon juice yeast garlic parsley black pepper salt chickpeas olive oil salt black pepper paprika Parmesan cheese
Viewed: 16 - Published at: 3 years agoIngredients
- 1/2 cups Raw Cashews, Not Roasted Or Salted
- 1/4 cups Plus 3 Tablespoons Water
- 1/2 teaspoons Agave Or Honey
- 2 Tablespoons Lemon Juice (for 2 Tablespoons You'll Need Half A Lemon)
- 3 Tablespoons Nutritional Yeast (if You Aren't Vegan, Use Grated Parmesan Cheese)
- 2 cloves Garlic
- 1/2 teaspoons Dried Parsley
- 1/2 teaspoons Black Pepper
- 1/2 teaspoons Sea Salt
- 1 can (15 Oz. Size) Chickpeas (Garbanzo Beans), Drained
- 2 Tablespoons Olive Oil
- 1/2 teaspoons Sea Salt
- 1/2 teaspoons Black Pepper
- 1/2 teaspoons Paprika
- 1 bunch Kale (Stems Removed, Leaves Only)
- 1/4 cups Parmesan Cheese, Shaved
Method
- For the dressing: 1.
- Place all of the dressing ingredients into a food processor or blender and blend until smooth.
- 2.
- Refrigerate for 10-15 minutes until thickened and cooled.
- For the roasted chickpeas: 1.
- Preheat oven to 385 F.
- 2.
- Put the garbanzo beans in a roasting pan, drizzle with olive oil and add salt, pepper and paprika.
- Lightly toss.
- 3.
- Roast for 20 minutes, stirring halfway through.
- For the kale salad: 1.
- Rinse the kale leaves in cold water to remove any dirt.
- Roughly chop and place in a large bowl.
- 2.
- Top with roasted chickpeas and shaved Parmesan.
- 3.
- Pour the dressing over the top and mix well until incorporated.
- 4.
- Add any other ingredients if you like, or wrap into a tortilla.
- Notes: 1.
- Kale is a dense leafy green, so it holds up well after dressed.
- Dress this salad the night before and the kale will soften a bit overnight making it perfect for lunch the next day!
- 2.
- Adapted from The Vegan 8.
