Kale Caesar Salad With Crispy Garlic Chickpea Croutons

1. 1

   Preheat oven to 400 degrees F.

2. 2

   Cook chickpeas or if using canned rinse chickpeas and dry. Lay chickpeas out on a flat baking sheet. Drizzle with olive oil and season with garlic powder and sea salt. Bake for 20 minutes or until crispy. Remove from oven when done to cool.

3. 3

   Rinse kale and de-stem the leave from the stem. Chop and place the de-stemmed kale large bowl. Using your hands, add a touch of olive oil, enough to coat your hands, and massage kale for a few minutes. This should roughly take about 3-5 minutes until the leaves are softened. The motion should be similar to kneading bread dough.

4. 4

   Large dice the tomatoes and add them to the bowl along with the cooled chickpeas.

5. 5

   To make the dressing add the garlic, mustard, olive oil, sea salt, nutritional yeast, and lemon juice to a food processor. Pulse until smooth.

6. 6

   Drizzle dressing over salad. Garnish with freshly cracked black pepper, hard boiled egg, and as much shredded pecorino cheese as you'd like.

* Per serving · 4 servings · Values may vary.