BY Follow Your Heart
| Easy | Vegan | Gluten Free
Kale Caesar Chiffonade Salad with Chickpea Croutons
INGREDIENTS
Kale Salad:
- 2 large bunches of Black/Lacinato/Dino kale (about 1.5 lbs)
- 1 large romaine heart
- ½ cup Follow Your Heart Organic Vegan Caesar Dressing
- ½ cup Follow Your Heart Dairy-Free Parmesan Grated
- ½ teaspoon kosher sea salt
- freshly ground black pepper
Chickpea Croutons Ingredients:
- (1) 15 oz can organic chickpeas, rinsed
- 1 teaspoon extra virgin olive oil
- 2 teaspoons nutritional yeast
- 1 teaspoon granulated garlic
- ½ teaspoon pink Himalayan sea salt
INSTRUCTIONS
Croutons:
- Preheat the oven to 400 ºFdegrees.
- Dry chickpeas by gently rolling in between a folded kitchen towel or two paper towels. Pick off and discard any loose skins.
- Transfer chickpeas to a parchment-lined baking sheet. Toss with olive oil and sprinkle with spices. Shake to evenly distribute on the pan.
- Bake chickpeas for 20 minutes until almost crispy. Shake pan to turn chickpeas, then cook for an additional 5-10 minutes until crispy and golden. Remove from the oven and let cool. They will get crispier as they cool.
Salad:
- While chickpeas are cooking, prep your lettuces.
- De-stem kale, then stack 34 leaves and roll up tightly like a burrito. Very thinly slice across the length of the roll to make thin strips. Add to salad bowl.
- Leaving the root of the romaine intact, slice from tip to root at the same width of your kale strips, discarding the final inch of the romaine stem. Set aside.
Assemble:
- Massage half the dressing into the kale for about 30 seconds to tenderize.
- Add the remaining lettuce, parmesan, and the rest of the dressing and toss to coat.
- Season with salt and pepper, top with chickpeas and extra parmesan. Serve immediately.
Kale Caesar Chiffonade Salad with Chickpea Croutons
BY Follow Your Heart
| Easy | Vegan | Gluten Free
