Kale and Brussels Caesar with Chickpeas
2 cups chickpeas, drained
1 tsp paprika
1 tsp turmeric
1/4 cup fresh lemon juice
2 tablespoons nutritional yeast
1/2 cup capers
1/2 cup olive oil
2 garlic cloves
1 tsp plus 1 tsp salt
1 tsp freshly ground black
2 large bunches of Tuscan kale
center stem discarded and leaves
12 ounces brussels sprouts,
trimmed and thinly sliced with a
knife or mandolin
1/2 cup kalamata olives
1 cup finely grated Parmesan
Serves 2. Multiply ingredients by two or three for meals serving 4 or 6 people.
Heat oven to 350.
Mix chickpeas with 1/4 cup olive oil and 1 tsp salt.
Roast chickpeas on sheet try for 10 minutes – toss and cook for 5 more minutes.
Combine lemon juice, 1/4 cup olive oil, capers, garlic, salt nutritional yeast and pepper in blender and blend till creamy.
Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with kalamata and serve with chickpeas on top.
This recipe was developed for Healthy Living by Blossom Whole Food Kitchen as part of our Meal Kit program.