About the Recipe
King of salads :)
1 bunch kale, finely chopped
2 bunches Romaine Lettuce, chopped
1 3/4 lb chickpeas, rinsed well
1 Tbs olive oil
1 tsp italian seasoning
1 tsp nutritional yeast
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp salt
1/2 tsp pepper, freshly cracked
1/2 cup raw sunflower seeds, soaked and drained
2 garlic cloves
3 Tbs nutritional yeast
2 Tbs capers
1 Tbs vegan Worcestershire sauce
2 Tbs lemon juice, freshly squeezed
1 Tbs soy sauce or tamari
2 tsp dijon mustard
2 tsp black pepper, freshly cracked
1/3 cup water add more water if thinner consistency desired
Wash and chop kale and romaine. Place in a serving bowl and set aside.
Preheat oven to 425°, and line a baking sheet with parchment paper.
Place chickpeas in a bowl, or directly onto the baking sheet. Drizzle the oil over the chickpeas and toss.
Then sprinkle the remaining ingredients over the chickpeas and toss well to coat. Spread them evenly onto the baking sheet and roast for about 20 minutes, or until crispy.
Make the dressing: Place the sunflower seeds, garlic, nutritional yeast, capers, vegan Worcestershire sauce, lemon juice, tamari, mustard, and pepper in a blender and add 1/3cup of water. Blend until creamy.
Using your clean hands, massage about half the dressing into the kale until it is tender. Add in the romaine and ensure it is coated with the dressing.
Top with crispy chickpeas and serve.