Vegan Kale Caesar Salad

Ingredients:

Roast chickpeas:

• 1 x 400ml can of chickpeas, drained

• 1 tsp paprika

• 1 tsp cumin

• 1 tsp cayenne pepper

• Salt

• Olive oil

Breadcrumbs:

• 2 pieces of sourdough or any bread, sliced into squares

• 1-2 tbs of nutritional yeast flakes

• Olive oil

• Salt

Dressing:

• 2 tbs of vegan mayonnaise

• 1 tbs of lemon juice

• 1 tbs of water

• 1/4 cup extra virgin olive oil

• 1/4 tsp sea salt

• 1 tbs dijon mustard

Salad:

• 1/4 cup lemon juice

• 1 x bunch of kale picked off the stem and torn into small pieces

• 1 x small cos lettuce, sliced thinly

• 8 Cherry tomatoes, sliced in half

Method:

1. Preheat oven to 200 degrees. Place chickpeas on a tray covered in baking paper. Top with olive oil and spices. Shake the tray to coat chickpeas. Cook for 10-15 mins until or until crunchy.

2. Place breadcrumbs, oil and yeast flakes on another tray and bake until crunchy and golden. This will take about 10 minutes.

3. Meanwhile, place the torn kale in a large bowl and coat in lemon juice. Rub the lemon juice over the kale to soften it. Add a dash of salt if you like. Mix in lettuce leaves and tomatoes.

4. Blend the dressing ingredients in a blender or Nutri bullet until combined.

5. Add the dressing to the bowl of salad and stir to coat all leaves. Serve on a plate.

6. Remove chickpeas and breadcrumbs from the over. Sprinkle over the salad.

7. Use leftover nutritional yeast flakes to sprinkle over the salad too.