20 minute Caesar Salad with Roasted Chickpeas
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 2 (15 ounce) cans chickpeas, rinsed
  • 2 Tbsp olive oil
  • 2 Tbsp cumin
  • 1½ Tbsp garlic powder
  • 2 Tbsp paprika
  • 2 tsp ginger
  • 2 tsp cardomon
  • 4 cups chopped kale
  • 4 cups chopped romaine
  • DRESSING
  • 2 tsp Dijon mustard
  • 2 Tbsp red wine vinegar
  • 1 tsp Worcestershire sauce
  • 2 Tbsp minced garlic
  • ¼ cup olive oil
  • 3-4 Tbsp Coconut Cream (Coconut milk, Yogurt, Mayonnaise, Sour Cream)
  • 2 Tbsp water (optional, depending on desired thickness)
  • Salt & pepper, to taste
  • ADDITIONAL TOPPINGS:
  • Tomatoes
  • Avocados
  • Grilled protein (chicken, shrimp, steak)
  • Parmesan Crisps
Instructions
  1. Preheat oven to 375 degrees.
  2. Drain and rinse chickpeas and place in a large bowl.
  3. Add spices to a small bowl and mix well.
  4. Add olive oil to chickpeas and toss to coat. Sprinkle with seasoning and mix well.
  5. Place on a baking sheet and roast for 20 minutes stirring once.
  6. Meanwhile, chop kale and caesar salad.
  7. Make dressing by adding all ingredients to a blender and blending until incorporated. Add water if too thick.
  8. Add dressing to chopped salad and mix well. Top with chickpeas and additional toppings.
  9. Enjoy!
Recipe by Simple Roots at https://simplerootswellness.com/20-minute-caesar-salad-with-roasted-chickpeas/