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Crispy Chickpea Caesar Salad

OPN Conversion: Serves 4 (2C portions) = 2 starch + 1 veggie + 2 fat 

Ingredients:

  • 1 can chickpeas
  • 1 tsp olive oil
  • pinch of salt, pepper, garlic powder
  • large bunch of kale
  • 1 small red onion, chopped
  • 1/2 cup roasted or air-fried sweet potato 


Vegan Caesar Dressing:

  • 2 tbsp olive oil
  • 3 tbsp lemon juice
  • 2 tbsp Tahini
  • 1 Tbsp Dijon mustard
  • 2 garlic cloves
  • 1 tsp nutritional yeast
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 3 tbsp water
  • Add all ingredients to a blender. Blend until combined. Store in fridge.

Instructions:

  1. Drain and rinse chickpeas, add to bowl, toss with olive oil and seasonings.
  2. Transfer to air-fryer, cook on 400 for 12-15 minutes or until desired crispness.
  3. Wash and dry kale, remove stems, finely chop and add to large bowl. 
    Toss with red onion, chickpeas and top with dressing.

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