Kale Caesar salad

Kale Caesar salad Easy Food

Serves 4

1 x 400g tin of chickpeas
1 tsp olive oil
10 stalks of kale
Salt and black pepper
For the dressing:
2 tbsp cashew butter
2½ tbsp water
1 tsp Dijon mustard
2 tsp white miso paste
2 tsp lemon juice
1 tsp tamari
Salt and black pepper
To serve:
Nutritional yeast

  1. Preheat the oven to 170°C/150°C fan/gas mark 3. Toss the chickpeas in the olive oil and spread out on a baking tray. Roast for 30-35 minutes.
  2. Cut away the central stalk from the kale and discard. Chop the remaining kale into small bite-size chunks.
  3. Place in a large bowl and massage the kale by scrunching it up in your hands and releasing it. Continue this for about one minute by which time the kale should be tender.
  4. Combine all the ingredients for the dressing in a bowl, mix well and add more water if necessary to achieve a creamy texture. Season as desired.
  5. To serve, toss the kale with the roasted chickpeas, coat generously in the creamy dressing and add a liberal sprinkle of nutritional yeast. Enjoy!

Per Serving 255kcals, 6.5.g fat (0.9g saturated), 38.6g carbs, 5.9g sugars, 13.3g protein, 10.5g fibre, 0.294g sodium

Recipe courtesy of Aoife Howard