Crispy Chickpea Ceasar Salad
2fat
1starch
1vegetable
Dreaming of a vegan Caesar salad? With protein and healthy starch from chickpeas, this recipe has got you covered on all fronts.
2 cups
25 minutesIngredients
4 servings
- Chickpeas1 (15.5 ounce) can
- Olive oil1 teaspoon
- Salt1 pinch
- Pepper1 pinch
- Garlic powder1 pinch
- Red onion, chopped1 onion
- Olive oil (for dressing)2 tablespoon
- Lemon juice3 tablespoon
- Tahini2 tablespoon
- Dijon Mustard1 tablespoon
- Garlic cloves2 clove
- Nutritional yeast1 tablespoon
- Salt1/4 teaspoon
- Pepper1/4 teaspoon
- Water3 tablespoon
- Kale8 cup
Directions
- 1For dressing: Combine olive oil, lemon juice, Tahini, Dijon mustard, garlic cloves, nutritional yeast, salt, pepper, water in a blender. Blend until combined. Store in fridge.
- 2Drain and rinse chickpeas, add to bowl, toss with olive oil and seasonings.
- 3Transfer to air-fryer, cook on 400 for 12-15 minutes or until desired crispness.
- 4Wash and dry kale, remove stems, finely chop and add to large bowl.
- 5Toss with red onion, chickpeas and top with dressing.
