I am completely addicted to this recipe. I have been making variations of this recipe for years but for the past month it has found its way to my lunch table almost everyday.
It hits all the marks for me.
The salad is sweet and refreshing. The caesar salad dressing is intense and creamy. The kale is spicy and just like kale chips. And, of course, the fried chickpeas are like buttery croutons.
The combination of flavors is to-die-for and the salad itself is extremely filling.
I highly recommend trying this salad this week.
This recipe is vegan, gluten free, grain free, high fiber, super filling and highly satisfying.
If you make this recipe or any other from the DAMY Health Blog or The Healthy Rebel App please make sure to use the hashtags #DAMYHealth & #HealthyRebel when sharing your pictures on Facebook, Pinterest and Instagram so I can enjoy your versions of my treats!
Ingredients:
- 1 Head Washed Romaine
- 1 Large Can Chickpeas (1.5-2 Cups)
- 1 Tbsp Melted Coconut Oil
- Salt and Pepper (to taste)
- 1 Bunch Clean Kale (torn into chip size bites - leaves only)
- 1-2 tsp Olive Oil (or melted coconut oil)
- 2-3 Tbsp Nutritional Yeast (optional)
- Sriracha Hot Sauce (to taste - I do 2-3 Tbsp)
- A Pinch of Sea Salt
- 2 Tbsp Raw Almond Butter
- 1 Tbsp Lemon Juice
- 1/4 Cup Stone Ground Mustard
- 1 Red Bell Pepper
- 2 Cloves of Garlic
- Black Pepper (to Taste)
Directions:
- Pre-heat your oven to 350F.
- Place fried chickpea ingredients in a single layer in a glass baking dish.
- Bake for 40 minutes stopping half way through to stir (if your chickpeas are not roasted/crunchy at the 40 minute mark bake for 5 more minutes or until crispy).
- Place sriracha kale ingredients into a bowl and completely coat kale with the toppings.
- Place on a baking stone or a parchment covered baking sheet spread out evenly.
- If you love Sriracha feel free to drizzle a little bit more on before baking.
- Place in the oven for the last 10-12 minutes of baking your chickpeas above (bake until crispy not burnt. Watch them carefully).
- Place all Red Pepper Caesar Salad Dressing ingredients into a food processor and blend until smooth.
- Cut and place romaine salad into bowls and top with red pepper caesar salad dressing. I like to toss mine and coat the leaves with my dressing.
- Remove chickpeas and kale from the oven and place on top of salad and dressing.
- Enjoy.
DAMY Members - One serving of this recipe can be enjoyed for lunch.
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