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Roasted Spiced Chickpeas Over Kale Caesar Salad


Serves 1-4, as a salad course

Ingredients:

chickpeas:

1 can chickpeas, drained

1/4 cup sesame seeds

3 tablespoons olive oil

1 teaspoon cumin

1 teaspon garlic powder

1 teaspoon sea salt

1/2 teaspoon coriander

1/2 teaspoon cayenne

1/2 teaspoon paprika

1/2 teaspoon fresh ground pepper

1/4 teaspoon turmeric 

 

Salad:

3/4 cup cashews, raw

1 teaspoon yellow miso

1/2 teaspoon apple cider vinegar

2 garlic cloves, whole

2 teaspoons lemon juice

1 teaspoon nori, chopped

1 teaspoon nutritional yeast

2 tablespoons coconut cream

1/2 cup water

1 teaspoon tamari, gluten-free

1/2 teaspoon black pepper

1 teaspoon sea salt

1 head of kale, de-stremmed and chopped

1/2 avocado, diced

 

 

 

 

Directions:

For the chickpeas:

Preheat oven to 400 degrees.  Add drained chickpeas to a large mixing bowl.  Mix in all spices, sesame seeds and olive oil with sea salt and pepper.  Use your hands to make sure chickpeas are evenly coated with mixture.  Roast for 40-45 minutes or until crisp and browned.  Set aside to cool.

For the salad:

Add the first twelve ingredients to a blender or food processor and blend  until smooth. In a large bowl, add kale, avocado and dresssing.  Mix together with your hands until well combine.  Top with roasted chickpeas and enjoy!

For further details on how to make this recipe, please visit the site of our generous contributor: sassy-kitchen

Angio Foods Used

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