Chickpea & Kale Caeser Salad

I first fell in love with Kale Caesar Salads when I visited New York. I stumbled across it at my favourite juice bar called 'Juice Press'. This is my version of it, I have added some chickpea croutons for a bit more crunch.



200 g tinned chickpeas
1 tablespoon olive oil
1 tablespoon garlic powder
100 g raw cashews, soaked in water overnight, drained
21/2 tablespoons olive oil
21/2 tablespoons lemon juice
1 teaspoon dijon mustard
1 clove garlic, roughly chopped
1 teaspoon capers
salt and freshly ground black pepper
80 g raw cashews, soaked in water overnight, drained
100 g sesame seeds
3 tablespoons hemp seeds
1 teaspoon natural yeast
21/2 tablespoons olive oil
1 teaspoon garlic powder
salt and freshly ground black pepper
bunch of kale, leaves removed and finely chopped
1 cos lettuce, leaves removed
3 black radishes, thinly sliced

Feeds 4


1: Preheat the oven to 200C and line a baking tray with baking paper.

Drain and rinse the chickpeas, then rub dry using a tea towel. Place in a bowl with the olive oil, salt and garlic powder and toss to coat. Spread out on the prepared tray and bake for 30–40 minutes, tossing every 10 minutes, until wonderfully golden and firm to touch. Remove and set aside to cool.

2: To make the dressing, place the cashews, olive oil, lemon juice, mustard, garlic and capers in a food processor and blitz until it turns into a smooth paste. Season to taste.

3: Blitz the cashews in a food processor until they are roughly chopped. Add the seeds, yeast, olive oil, garlic powder, salt and pepper and pulse until just combined. (If you want a little crunch, spread out the ‘cheese’ on a lined baking tray and cook in a 150C oven for about 20 minutes, then set aside to cool.)

4: Place the kale and lettuce leaves in a bowl, add the dressing and mix until lightly coated. Arrange in your desired serving dish and sprinkle the chickpeas and cashew ‘cheese’ over the top. Finish with the black radish and eat right away.