CHICKPEAS: 1 can chickpeas, drained 1/4 cup sesame seeds 3 tablespoons olive oil 1 teaspoon cumin 1 teaspon garlic powder 1 teaspoon sea salt 1/2 teaspoon coriander 1/2 teaspoon cayenne 1/2 teaspoon paprika 1/2 teaspoon fresh ground pepper 1/4 teaspoon turmeric 1. Preheat oven to 400 degrees. Add drained chickpease to a large mixing bowl. Mix in all spices, sesame seeds and olive oil with sea salt and pepper. Use your hands to make sure chickpeas are evenly coated with mixture. Roast for 40-45 minutes or until crisp and browned. Set aside to cool. SALAD: 3/4 cup cashews, raw 1 teaspoon yellow miso 1/2 teaspoon apple cider vinegar 2 garlic cloves, whole 2 teaspoons lemon juice 1 teaspoon nori, chopped 1 teaspoon nutritional yeast 2 tablespoons coconut cream 1/2 cup water 1 teaspoon tamari, gluten-free 1/2 teaspoon black pepper 1 teaspoon sea salt 1 head of kale, de-stremmed and chopped 1/2 avocado, diced 1. Add the first twelve ingredients to a blender or food processor and blend until smooth. 2. In a large bowl, add kale, avocado and dresssing. Mix together with your hands until well combine. Top with roasted chickpeas and enjoy!
All you need to make the kale salad even more special is some spices and homemade dressing. I'm obsessed with any kind of "warm" salad, especially since it's not quite warm enough to pretend it's Spring. Needless to say, this salad is an in between and it's damn good.
