spicy kale caesar

WITH CRUNCHY CHICKPEAS

Although not your traditional Caesar, this cleanse-friendly, vegan variation does the trick ... with a kick! Crunchy roasted chickpeas take the place of croutons, making a filling salad that can stand on its own.

Yield 1–2 servings
Prep Time 15 minutes, plus 1-hour soak
Cook Time None
CLEANSE

1 bunch kale, stems removed, chopped

Garlic and Onion Roasted Chickpeas

For the dressing

1 cup raw cashews, soaked for at least 1 hour and drained

3 cloves garlic, chopped

1 tsp Dijon mustard

1 tsp apple cider vinegar

2 tbsp olive oil

¼ tsp Himalayan pink salt

½ tsp red pepper flakes

2 tbsp freshly squeezed lemon juice

¾ cup water

1 large celery stalk, chopped

Freshly ground black pepper, to taste

1   To make the dressing, in a high-speed blender, combine all ingredients and blend until creamy.

2   Place the kale in a large salad bowl. Add your desired amount of dressing, and toss well. Serve topped with roasted chickpeas. Leftover dressing can be stored in the refrigerator for 3 to 4 days and makes a great dip for veggies.

tip

Select whatever variety of kale looks the best or is on sale at the farmers market or grocery store.