Friday, September 22, 2017

Kale, Brussel Sprout, and Chickpea Caesar Salad

Yield: 4 servings

1 can chickpeas, drained and rinsed
2 tsp smoked paprika
1 tsp tamari
1 tsp maple syrup
salt and pepper

2 bunches lacinato/dino kale
1/2 lb brussel sprouts
1/4 head green cabbage

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
2. Dry the chickpeas with paper towel and place them on the prepared baking sheet. Sprinkle the smoked paprika, tamari, maple syrup, salt, and pepper over top. Toss chickpeas lightly to coat and place in the oven. Roast chickpeas until slightly crispy, about 20 minutes, making sure to stir them around once or twice. Set aside.
3. Meanwhile, slice kale, brussels sprouts, and cabbage and place in a large mixing bowl.
4. When chickpeas are cool, add to salad bowl. Serve with caesar dressing and vegan parmesan cheese. Serve immediately.

No comments:

Post a Comment