I always make extra when tossing this Vegan Kale Caesar salad. It holds up well and makes an awesome side to any meal. It is also a great base to add to throughout the week for easy lunches.
- Super Belly Caesar Dressing & Marinade
- toasted coconut
- 1 can chickpeas, rinsed & drained
- avocado oil
For roasted chickpeas- Preheat oven to 400 degrees. Drain and rinse garbanzo beans. Place on baking sheet and toss with avocado oil, salt and pepper. Roast for 20 minutes, then remove and stir. Place back in the oven for another 20 minutes, or until browned and crisp. Remove and cool.
For salad- Remove kale stems. Clean and chop kale and toss with Caesar dressing. Top with toasted coconut and roasted chickpeas. Enjoy!