Preheat oven to 400F/200C. Pat chickpeas until dry and add to a foil-lined baking sheet. Drizzle with olive oil, then season with sea salt and freshly ground pepper. Bake for 30-35 minutes or until crispy and browned.
In a large mixing bowl, add torn kale and squeeze over the juice of 1 lemon. Sprinkle with sea salt, then massage with your hands making sure all kale is coated. Set aside.
To make dressing: Drain and rinse cashews and add to blender with remaining ingredients and half of the water. Blend until super smooth and creamy, adding remaining water if needed to reach desired consistency.
Toss kale with a few tablespoons of caesar dressing, then top with chickpeas, cubed avocado and season to taste. Serve immediately.
Kale Caesar Salad with Crispy Chickpeas & Avocado
Amount Per Serving (1 portion)
Calories 573Calories from Fat 396
% Daily Value*
Saturated Fat 6g38%
Vitamin A 10130IU203%
Vitamin C 146.7mg178%
* Percent Daily Values are based on a 2000 calorie diet.
Kale Caesar Salad with Crispy Chickpeas & Avocado https://www.notenoughcinnamon.com/kale-caesar-salad-crispy-chickpeas-avocado-dairy-free-vegan/