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  • Natalie Prhat

Kale and Romaine Cashew Caesar with Toasted Chickpeas + Coconut Bacon



INGREDIENTS


Salad

  • 1 cup of kale

  • 6 cups of romaine lettuce

  • 2 Fresh radish

  • 3-6 cherry tomatoes

  • 1 cup of canned chickpeas, patted dry

  • Salt and pepper, to taste


Dressing

  • ½ cup raw cashews, placed in boiling water for min 15 mins

  • ⅓ cup water plus more if needed

  • ¼ cup lemon juice

  • 2 garlic cloves

  • 4 tablespoons nutritional yeast

  • 2 tablespoons Acropolis Olive Oil

  • 1 teaspoons capers

  • ½ teaspoon dijon mustard

  • ¼ teaspoon salt

  • ¼ teaspoon black pepper


Chickpeas

  • 1 cup of canned, drained and dried chickpeas

  • ½ tsp of garlic powder

  • ½ tsp of onion powder

  • ¼ tsp of paprika


Coconut Bacon

  • 1 cups large, unsweetened coconut flakes (not regular shredded coconut)

  • 2 tablespoons tamari

  • 1 tsp liquid smoke

  • 1 ½ tablespoons maple syrup

  • 1 tbsp of olive oil


INSTRUCTIONS


Dressing

  1. Blend all ingredients in a blender until smooth


Coconut Bacon

  1. Preheat the oven to 350 degrees.

  2. Line a baking sheet with parchment paper.

  3. Mix tamari, liquid smoke, and agave into a bowl.

  4. Add Coconut and toss.

  5. Spread the flakes into an even layer on the parchment paper.

  6. Bake for 12 mins or until golden brown.


Final Recipe

Preheat the oven to 400 degrees and roast patted dry chickpeas naked for about 15 mins. Remove from heat then carefully toss chickpeas with seasoning and olive oil until coated evenly and bake for another 10 mins or so. Turn off the oven, jar the door open slightly and let the chickpeas sit for another 10 mins. These will last for up to 4 days and make a wonderful snack too. Wash kale and romaine lettuce, then dry and chop. Add tomatoes, radishes, and any other veggie of choice. Toss in caesar dressing, chickpeas. Add a generous sprinkle of coconut bacon.


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