Name: Chickpea Caesar Salad
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 batch chickpeas ((or store-bought crispy chickpeas)); 2 large bundles lacinato kale ((or curly kale, chopped or torn, 2 large bundles equals ~16 ounces | 554 g)); 1 tbsp olive oil; 1 tbsp lemon juice; 0.25 cup vegan parmesan ((optional)); 2 tbsp hemp seeds ((optional)); 1 cup cashews ((raw, option to soak overnight in cool water, or in hot water for 1 hour)); 1 tsp dijon mustard; 0.5 tsp sea salt ((each sea salt and black pepper, plus more to taste)); 0.5 tsp black pepper ((each sea salt and black pepper, plus more to taste)); 10 medium garlic cloves ((fresh, chopped)); 4 tsp capers ((in brine)); 2 tsp caper brine ((juice from capers)); 6 tbsp lemon juice ((2 large lemons yield ~6 Tbsp or 90 ml)); 3.5 tbsp olive oil; 0.5 cup hot water ((plus more to thin)); 1 tsp chickpea miso paste ((or soy)); 1 tsp maple syrup ((pure, or sub stevia to taste))

Instructions

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1

If serving with crispy [chickpeas], prepare them.
2

To prepare dressing, add cashews (1 cup), dijon mustard (1 tsp), sea salt (0.5 tsp), black pepper (0.5 tsp), garlic cloves (10 medium), capers (4 tsp), caper brine (2 tsp), lemon juice (6 tbsp), olive oil (3.5 tbsp), hot water (0.5 cup), chickpea miso paste (1 tsp), and maple syrup (1 tsp) to a small or high-speed blender. Blend until creamy and smooth, scraping down sides as needed. Add enough water to thin until pourable.
3

Taste and adjust seasonings as needed, adding more [lemon juice] or [dijon mustard] for zing, [sea salt] or [capers] for saltiness, [olive oil] for creaminess, [maple syrup] to sweeten, or [chickpea miso paste] for more depth of flavor. Set aside.
4

Add bundles lacinato kale (2 large) to a large mixing bowl. Drizzle with olive oil (1 tbsp) and lemon juice (1 tbsp). Massage by hand to remove some of the bitterness and soften the texture.
5

Add desired amount of dressing, plus vegan parmesan (0.25 cup) and hemp seeds (2 tbsp) (both optional). Toss to coat and top with crispy [chickpeas]. Serve immediately. There may be leftover dressing, which will keep covered in the refrigerator for up to 7-10 days. Not freezer friendly.