A delicious Kale Caesar Salad featuring roasted chickpeas, marinated carrot bacon, and a creamy dressing made from cashews, lemon juice, and nutritional yeast. Perfect for a healthy meal or side dish, serves 2 people.
1: Preheat the oven to 200°C and line a large baking tray with parchment paper.
2: To soften the cashews, transfer them to a small bowl and cover with hot water. Set aside.
3: Peel the carrot, then thinly slice it using a mandolin or a knife.
4: In a small mixing bowl, combine the sliced carrot with maple syrup, 1 tsp olive oil, soya sauce, and a pinch of salt and pepper. Set aside to marinate.
5: Drain, rinse and dry the chickpeas. Place them on the baking tray, drizzle with olive oil, season with salt, and combine by hand. Bake for 20 minutes.
6: Rinse and dry the lettuce and kale, removing the stem from the kale and chopping into bite-size pieces.
7: For the dressing, drain the cashews and blend them with lemon juice, garlic, mustard, nutritional yeast, 2 tbsp olive oil, capers, and soya milk until smooth.
8: After 20 minutes, remove the chickpeas from the oven, toss with paprika, push to one side of the tray, and add the carrot slices on the other side. Return to the oven for another 15 minutes.
9: Toss the leaves with the dressing until fully coated and plate across four plates.
10: Top each serving with a quarter of the roasted chickpeas and a few slices of carrot bacon.
