INGREDIENTS
1 tsp
Chickpea
8
medium cloves Garlic, fresh
2
large bundles Lacinato or curly kale
1
batch Tandoori spiced chickpeas
2 tsp
Brine juice from capers
4 tsp
Capers, in brine
1 tsp
Dijon mustard
7 tbsp
Lemon juice
1 tsp
Maple syrup, pure
1/2 tsp
Sea salt and black pepper
4 tbsp
Olive oil
1 cup
Cashews, raw
2 tbsp
Hemp seeds
1/4 cup
Parmesan cheese, vegan
1/2 cup
Water, hot