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1
Soak cashews in a bowl of water overnight, or for at least a few hours.
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2
Drain and rinse.
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3
Roast chickpea croutons: Preheat oven to 400°F Drain and rinse chickpeas.
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4
Place chickpeas in a tea towel and rub dry (it's ok if some skins fall off).
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5
Place onto large rimmed baking sheet.
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6
Drizzle on oil and roll around to coat.
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7
Sprinkle on the garlic powder and salt and toss to coat.
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8
You can add a sprinkle of cayenne pepper if you like it spicy.
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9
Roast for 20 minutes at 400F, then gently roll the chickpeas around in the baking sheet, then roast for another 10-15 minutes, until lightly golden.
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10
They will firm up as they cool.
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11
Prepare the dressing: Add the cashews and all other dressing ingredients (except salt) into a high speed blender, and blend on high until the dressing is super smooth.
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12
You can add a splash of water if necessary to get it blending.
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13
Add salt to taste and adjust other seasonings, if desired.
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14
Set aside.
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15
Prepare the Parmesan cheese: Add cashews into a mini food processor and process until finely chopped.
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16
Now add in the rest of the ingredients and pulse until the mixture is combined.
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17
Salt to taste.
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18
Prepare the lettuce: De-stem the kale and then finely chop the leaves.
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19
Wash and dry in a salad spinner.
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20
Place into extra large bowl.
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21
Chop up the romaine into bite-sized pieces.
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22
Rinse and then spin dry.
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23
Place into bowl along with kale.
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24
You should have roughly 5 cups chopped kale and 10 cups chopped romaine.
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25
Assemble: Place toasted chickpeas at the bottom of the jars.
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26
Add a layer of cheese.
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27
Top with greens.
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28
Dressing can be added first, or kept in a separate container to be added when eaten.
