Snap Pea Kale Caesar
with Roasted Tomatoes & Herbed Chickpeas
- 4 oz sugar snap peas
- 6 oz Lacinato kale
- 1 lemon
- 13.4 oz chickpeas
- 2 tsp herb spice blend
- ¼ cup roasted tomatoes
- 3 tbsp vegan Caesar dressing
- 1 tbsp + 1 tsp olive oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
- Baking sheet
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.
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.
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.
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!