Vegan Kale Caesar Salad

Ingredients

• 1 large bunch kale (chopped)
• 1 tbsp olive oil (or lemon juice) (for massaging the kale)
• 1/3 cup homemade cashew parmesan
• 2 tbsp hemp seeds (for sprinkling (optional))
• 2 tbsp pepitas (for sprinkling (optional))
• 1 15 oz can chickpeas (rinsed and drained)
• 1 tbsp olive oil (optional)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp garlic powder
• 3/4 cup water
• 1/3 cup cashews (soaked in hot water for 15 minutes)
• 1/4 cup hemp seeds
• 1/4 cup tahini
• 1 garlic clove
• 2 1/2 tbsp lemon juice
• 1 tbsp capers
• 2 tsp dijon mustard
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1

   --- Make the crispy chickpeas ---

2. 2

   Toss the chickpeas with olive oil (if using), salt, pepper and garlic powder. Add to an air fryer basket and air fry for 15-20 minutes at 400℉, tossing every 5 minutes.

3. 3

   --- Make the dressing ---

4. 4

   Add the water, drained cashews, hemp seeds, tahini, garlic, lemon juice, capers, dijon mustard, salt, and black pepper to a blender and blending until smooth. Taste and adjust for seasonings.

5. 5

   --- Prepare the kale ---

6. 6

   Add the washed and chopped kale to a large bowl. Drizzle with olive oil (or lemon juice) and massage by hand for 30-60 seconds to soften the texture and remove some of the bitterness.

7. 7

   Toss the kale with the dressing and let it marinate in the fridge while you wait for the chickpeas to be done.

8. 8

   --- Assemble the salad ---

9. 9

   Add the crispy chickpeas, cashew parmesan, hemp seeds (if using), and pepitas (if using). Toss everything together and serve!