EASY DINNER: Roasted Chickpeas and Kale Caesar
It’s literally on our menu for tonight, along with a crockpot soup. Loving this time of year where I crave soup and salads! Make extra for leftovers.
3 Steps …
1. ROASTED CHICKPEAS
A STAPLE FOOD IN OUR HOUSE! Full of nutrients, great source of protein, yummy (with lots of different taste options), great on salads/bowls, in tacos, or just as a snack!
Ingredients:
1-2 tablespoons oil (I recommend EVO, coconut, avocado, or grapeseed)
2 cups chickpeas
Flavoring blend of choice (*Some of my favorites: turmeric, garlic powder, lemon juice, sea salt, oregano, cinnamon, chipotle chili powder, cumin, coconut aminos. Options are endless!)
Directions:
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Try to dry chickpeas as much as possible. The drier they are, the crispier they will become when roasted. In a medium size bowl, combine the oil of your choice with whatever other flavorings you want, and whisk. Add the chickpeas and mix thoroughly until they are well coated. Spread the chickpeas on the prepped baking sheet, and bake for 45 minutes. Stir the chickpeas once about halfway through. Also, keep in mind the chickpeas will become crunchier while they cool. *This recipe makes 2 servings, so I usually double or triple it to have extra.
2. CAESAR SALAD DRESSING
This is a favorite go-to dressing of mine, and helps get extra salad in or can be used as a dip. It’s creamy, so simple, and delicious.
Ingredients:
1 Cup raw cashews
4 tablespoons nutritional yeast
1 teaspoon sea salt
2 small garlic cloves
2 teaspoons Dijon mustard
1/2 teaspoon cracked black pepper
1 cup of water
Directions:
Put all ingredients into a food processor or high speed blender. Blend on high for 1 min, or until creamy. Extra can be stored in fridge for 5-7 days in a sealed container or mason jar!
3. FINAL STEP
Toss the roasted chickpeas and ceaser dressing onto some thinly sliced Tuscan kale for a beautiful fresh salad.
