Loaded Kale Caesar

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.

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.

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.

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!