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Kale Salad with Cashew Dressing and Chickpea Croutons

Kale_Salad_with_Cashew_Dressing_and_Chickpea_Croutons

Ingredients:

  • 1/2 cup raw cashews, soaked overnight in water in the refrigerator or for 30 minutes in very hot water
  • 1 teaspoon Dijon mustard
  • 1 clove garlic
  • 1 tablespoon capers, drained
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1/4 cup warm water
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Instructions:

  1. To make dressing, put all the ingredients in a blender and blend on high until a thick dressing forms. If the dressing is too thick, add a tablespoon of water and blend again.

Chickpea Croutons

Ingredients:

  • 1 (14-oz) can of chickpeas, drained and rinsed
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon ground black pepper

Instructions:

  1. Preheat oven to 400°F. Pour chickpeas on dish towel and rub them dry, then place in medium-sized bowl. Add olive oil, salt, oregano, garlic powder, and pepper, and stir to evenly coat chickpeas.
  2. Pour chickpeas onto the baking tray and spread them out so they are not crowded. Bake for 15 minutes, then stir chickpeas. Continue baking for an additional 15 minutes. Set aside while you assemble the salad.

Kale Salad

Ingredients:

  • 2 bunches of curly kale, de-stemmed and roughly chopped or torn into pieces

Instructions:

  1. Place kale in a large bowl. Pour about 3/4 of the dressing on it.
  2. Top with the chickpea croutons and serve immediately.