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Vegan Kale Caesar Salad with Crispy Garlic Chickpeas

Claire Cary
  • 45 minutes
  • Serves 4

INGREDIENTS

1

bunch kale (any variety) (about 4-5 heaping cups chopped)

1 can

chickpeas, drained and rinsed

1/2

large avocado

1 tbsp

olive oil

1/2 tsp

garlic powder

1/4 tsp

salt

1/2 cup

hemp hearts

1/4 cup

water

1/4 cup

almond milk

2 tbsp

lemon juice (about 1 lemon)

2

large cloves garlic

1 tbsp

dijon mustard

1 tbsp

nutritional yeast

1 tsp

sea salt

1/4 tsp

black pepper