Kale Ceaser Salad

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


Serves 4


Oven 230c


  • 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


  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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