Kale Ceaser Salad

Published on in light bites & sides, salads

There are certain things you really miss when you go vegan, this was one of mine.

 

Serves 4

 

Oven 230c

Ingredients

  • 400g chickpeas

     

  • 2tbsp olive oil

     

  • 1tsp cumin

     

  • 255g kale, stem removed and chopped

     

  • 400g green lentils, drained

     

  • Dressing –

     

  • 100g cashews

     

  • 6tbsp almond milk

     

  • 1/2tbsp apple cider vinegar

     

  • 2tsp tahini

     

  • 1tbsp lemon juice

     

  • Pinch salt

Directions

  1. Heat the oven. Place the chickpeas on a baking sheet, toss in 1tbsp oil and the cumin. Roast for 10-15minutes until they become crunchy.
  2. Meanwhile, place the kale on a separate baking sheet, drizzle in the remaining oil, pinch of salt and bake for five minutes.
  3. To make the dressing, place the chickpeas in a pot and cover with water, bring to the boil for 5minutes, drain and put in the food processor. Add all remaining ingredient, with a splash more milk if you need it. Blitz.
  4. To serve, toss everything in a bowl, adding the lentils.

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