Caesar Salad with Roasted Chickpeas

6C Kale, Chopped

Roasted Chickpea Croutons:
1 can Chickpeas, drained and rinsed

1/2t Garlic Powder

2T Lemon Juice

Pinch of salt and pepper

Cheeze:
1/4C Raw Cashews
1T Raw Sesame Seeds
2T Hulled Hemp Seeds
1T Nutritional Yeast
1/2t Garlic Powder

Salt to taste

Dressing (* Makes about 1 Cup):

1/2C Raw Cashews, soaked overnight

1/4C Water

1/2 Lemon Juice

1/2T Dijon Mustard

1/2t Garlic Powder

2 Garlic Cloves, chopped

1/2T Vegan Worcestershire Sauce

pinch of salt and pepper

1) Heat the oven to 400 degrees. In a large bowl add in the beans, garlic powder, lemon juice, salt and pepper. Stir to mix evenly. On a baking sheet with parchment paper, spread the beans out and place in the oven. Cook for 20-30 minutes. Once they cool, they should become more firm. 

2) In a food processor, add all the ingredients to make the cheeze: cashews, sesame seeds, hemp seeds, nutritional yeast, garlic powder and the salt. Pulse until everything is smooth. Transfer to a small bowl and set aside. 

3) In a high-speed blender (or food processor) add in all the ingredients for the dressing: soaked cashews, water, lemon juice, mustard, garlic powder, garlic cloves, worcestershire sauce, salt and pepper. 

4) Chop up your kale into thin strips. Place into a large bowl and start assembling your salad. Add in your chickpea croutons, cheeze and dressing. Serve!