Snap Pea Kale Caesar with Roasted Tomatoes & Herbed Chickpeas

Snap Pea Kale Caesar

with Roasted Tomatoes & Herbed Chickpeas

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SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
440
FAT
14g
CARBOHYDRATES
36g
PROTEIN
20g

MAIN INGREDIENTS

  1. 4 oz sugar snap peas
  2. 6 oz Lacinato kale
  3. 1 lemon
  4. 13.4 oz chickpeas
  5. 2 tsp herb spice blend
  6. ¼ cup roasted tomatoes
  7. 3 tbsp vegan Caesar dressing
  8. 1 tbsp + 1 tsp olive oil*
  9. Salt and pepper*
  10. *Not Included
  11. For full ingredient list, see Nutrition
Allergens: soy
Nutrition

TOOLS

  • Baking sheet

INSTRUCTIONS

1
Prepare the produce
Vegan_Snap_Pea_Caesar_Step-1
Preheat the oven to 400°F. Trim the snap peas and thinly slice lengthwise. Destem the kale, roughly chop the leaves. Halve the lemon. Add the kale to a large bowl with 1 tsp olive oil and juice from just half the lemon. Massage the leaves with your hands until bright green and soft, about 2 to 3 minutes. Add the sliced snap peas to the bowl with the massaged kale.
2
Roast the chickpeas
Vegan_Snap_Pea_Caesar_Step-2
Drain and rinse the chickpeas. Add the chickpeas to a baking sheet and toss with 1 tbsp olive oil, herb spice blend, and a pinch of salt. Roast until crispy and browned in places, about 14 to 16 minutes.
3
Finishing touches
Vegan_Snap_Pea_Caesar_Step-3
Thinly slice the roasted tomatoes. Add half the Caesar dressing to the kale and snap peas with a pinch of salt and pepper. Toss to evenly coat the vegetables.
4
Serve
Vegan_Snap_Pea_Caesar_Step-4
Divide the snap pea kale Caesar between large bowls. Top with herbed chickpeas and roasted tomatoes. Squeeze over the remaining lemon juice and Caesar dressing. Enjoy!