1400 700 vegan loadedkalecaesarwithcrispychickpeas hero

Loaded Kale Caesar

with Crispy Chickpeas & Olive Tomato Salad

dinner

Comfort Foods Quick and Easy Spring Recipes Summer Recipes Gluten-Free High-Protein American Salad Beans/Legumes Leafy Greens Nuts Dinner <600 Calories
SERVINGS
2 2
PREP & COOK TIME
20 min
CALORIES
580
FAT
21g
CARBOHYDRATES
55g
PROTEIN
26g

MAIN INGREDIENTS

  1. ⅓ cup cashews
  2. 13.4 oz chickpeas
  3. 1 shallot
  4. 1 clove garlic
  5. ¼ cup kalamata olives
  6. 4 oz cherry tomatoes
  7. 1 lemon
  8. 8 oz Lacinato kale
  9. 1 tbsp white miso paste
  10. 1 tsp Dijon mustard
  11. 1 tbsp olive oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: soy, tree nuts
Nutrition

TOOLS

  • Blender
  • Baking sheet

INSTRUCTIONS

1
Crisp the chickpeas

Preheat the oven to 425°F. Place the cashews in a small bowl and add ⅓ cup hot tap water. Drain, rinse, and dry the chickpeas. Add chickpeas to a baking sheet and toss with 1 tbsp olive oil and a pinch of salt and pepper. Bake until the chickpeas are crispy, about 12 to 15 minutes.

2
Prepare the produce

Peel and thinly slice the shallot. Peel and mince or grate the garlic. Check the kalamata olives for pits and discard if present. Roughly chop the olives. Halve the cherry tomatoes. Desteem the kale and roughly chop the leaves.

3
Make the Caesar dressing

Halve the lemon. In a blender, combine the cashews and their soaking water, minced garlic, juice from half the lemon, Dijon mustard, white miso paste, and a pinch of salt and pepper. Blend the Caesar dressing on high until smooth.

4
Serve

Add the sliced shallot and chopped kale to a large bowl and toss with just half the Caesar dressing. Divide the kale Caesar between large bowls. Top with crispy chickpeas, chopped Kalamata olives, and halved cherry tomatoes. Drizzle with remaining Caesar dressing. Bon appétit!