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Raw Kale Caesar with Roasted Chickpeas
Ingredients
  • subheading: CHICKPEAS:
  • 1 can chickpeas, drained
  • ¼ cup sesame seeds
  • 3 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspon garlic powder
  • 1 teaspoon sea salt
  • ½ teaspoon coriander
  • ½ teaspoon cayenne
  • ½ teaspoon paprika
  • ½ teaspoon fresh ground pepper
  • ¼ teaspoon turmeric
  • 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 to 45 minutes or until crisp and browned.  Set aside to cool.
  • subheading: SALAD:
  • ¾ cup cashews, raw
  • 1 teaspoon yellow miso
  • ½ teaspoon apple cider vinegar
  • 2 garlic cloves, whole
  • 2 teaspoons lemon juice
  • 1 teaspoon nori, chopped
  • 1 teaspoon nutritional yeast
  • 2 tablespoons coconut cream
  • ½ cup water
  • 1 teaspoon tamari, gluten-free
  • ½ teaspoon black pepper
  • 1 teaspoon sea salt
  • 1 head of kale, de-stremmed and chopped
  • ½ avocado, diced
Steps
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