Ingredients

The following ingredients have 4 Servings
  • 2 (14 ounce) cans chickpeas
  • 2 tablespoon olive oil
  • 1 tablespoon nutritional yeast (optional)
  • 1 teaspoon cumin
  • 1/2 heaping teaspoon ground coriander
  • 1/2 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 medium-large bunch of kale, equal to about 8 cups chopped
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup hulled hemp seeds
  • ¼ cup extra virgin olive oil
  • ⅓ cup lemon juice (about 1 ½ medium lemons)
  • 3 tablespoons water, to thin
  • 1/2 tablespoon Dijon mustard
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher salt
  • 10 medium garlic cloves
  • 1 tablespoon capers in brine
  • 1 teaspoon brine juice
  • 1 teaspoon coconut aminos
  • 1 teaspoon maple syrup, to taste*

Instruction

  • Preheat oven to 400ºF and line medium baking sheet with parchment paper. Make sure chickpeas are completely dry and loose skins removed. In medium bowl add oil, chickpeas, nutritional yeast and spices. Mix to combine and transfer to baking sheet. Bake for about 30-40 minutes, until crispy. Remove pan from oven and allow chickpeas to cool so they get crunchy. 
  • While the chickpeas are roasting, prepare the kale by removing thick stems from kale, chop, wash and spin dry (I use this salad spinner). Add chopped kale to large bowl with a little bit of olive oil, then massage oil into kale leaves.
  • in a small blender, combine all dressing ingredients and blend until smooth. Note: add everything but maple syrup, then taste test before adding 1-2 tsp, to your liking.
  • Toss kale with about half of the caesar dressing, add roasted chickpeas and serve. Top with more dressing as desired, maybe some vegan parmesan cheese. Enjoy!