Name: Chickpea Caesar Salad
Prep time: 30 min
Total time: 30 min
Yield: 6 (Servings)
Ingredients: 1 batch Tandoori Spiced Chickpeas; 2 large bundles lacinato or curly kale, chopped or torn ((2 large bundles equals ~16 ounces | 554 g)); 1 Tbsp olive oil; 1 Tbsp lemon juice; 1/4 cup vegan parmesan cheese ((optional)); 2 Tbsp hemp seeds ((optional)); 1 cup raw cashews ((option to soak overnight in cool water, or in hot water for 1 hour)); 1 tsp dijon mustard; 1/2 tsp each sea salt and black pepper, plus more to taste; 8-12 medium cloves fresh garlic, chopped; 4 tsp capers in brine; 2 tsp brine juice from capers; 6 Tbsp lemon juice (2 large lemons yield ~6 Tbsp or 90 ml); 3-4 Tbsp olive oil; 1/2 cup hot water ((plus more to thin)); 1 tsp chickpea (or soy) miso paste; 1 tsp pure maple syrup ((or sub Stevia to taste))