20 minute Caesar Salad with Roasted Chickpeas
Author: Alexa Schirm
Serves: 4
- 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
- Preheat oven to 375 degrees.
- Drain and rinse chickpeas and place in a large bowl.
- Add spices to a small bowl and mix well.
- Add olive oil to chickpeas and toss to coat. Sprinkle with seasoning and mix well.
- Place on a baking sheet and roast for 20 minutes stirring once.
- Meanwhile, chop kale and caesar salad.
- Make dressing by adding all ingredients to a blender and blending until incorporated. Add water if too thick.
- Add dressing to chopped salad and mix well. Top with chickpeas and additional toppings.
- Enjoy!
Recipe by Simple Roots at https://simplerootswellness.com/20-minute-caesar-salad-with-roasted-chickpeas/
3.5.3208