This dreamy dressing is so delicious and super riffable to your own taste. The soaked cashews ensure a creamy silky dressing, while keeping it vegan! To soak cashews place cashews in a bowl, cover with water, and leave on the counter covered for at least 4 hours. If pinched for time, use warm water to speed up the process!
Ingredients
1 Large Bunch of Kale, cleaned, destemmed and torn
1 Can of Chickpeas, Drained
4 tbs Capers (optional)
4 Radishes, thinly sliced (optional)
Salt, Pepper, Cumin, Garlic powder
Olive oil
Dressing:
3/4 cup Soaked Cashews
3/4 cup Unsweetened Oat, Almond or Cashew Milk
1 tbs Tahini
1 tbs Dijon Mustard
3 tbs Nutritional Yeast
1 Clove Garlic, minced
Juice of 1/2 lemon
Salt and pepper to taste
Method.
Step 1.
Pre-heat oven to 450. Place drained chickpeas on a sheet tray. Sprinkle with cumin, salt, and pepper. Drizzle with olive oil and toss to coat. Place in the oven for 15-20 minutes until nice and crisp.
Step 2.
If you’d like to roast the kale: In a separate sheet pan, pile on your kale, sprinkle with salt, pepper, and garlic powder, drizzle with olive oil and toss to coat. Place in the oven to roast for 5 minutes (I usually just add when the chickpeas have about 5 minutes left).
If you’d like to keep the kale raw: clean, de-stem, chop, and massage for one minute. (For tuscan kale massage with 1 tbs kosher salt, for curly kale massage with 1 tbs of olive oil.)
Step 3.
While everything is roasting, make your dressing! Add all dressing ingredients to a blender or food processor, and blend until nice and creamy. If it’s looking too thick, you can add a little warm water or additional plant-milk to loosen things up.
Step 4.
Combine your kale, 1/2 of your crispy chickpeas, capers and radishes (if you’re including them!). Toss so all is coated with your dreamy dressing!
Step 5.
Top your salad with the remaining crispy chickpeas, and enjoy!
This salad, along with any extra dressing stores nicely in the fridge! I love this as a batch meal prep!