Recipe of the Week: Creamy Avocado Caesar Salad with Roasted Chick Pea Croutons

1 bunch kale
Pinch sea salt

Roasted chick peas:
1 can chick peas (15oz or 1.5 cups)
1 Tbsp olive oil
½ tsp garlic powder
¼ tsp basil powder
½ tsp rosemary powder
¼ tsp sea salt
Pinch cayenne pepper

Dressing:
½ large avocado
4 Tbsp nutritional yeast
½ cup cashews (preferably soaked for 2 hours and drained)
1 Tbsp Dijon mustard
2-3 garlic cloves
1 lemon (4 Tbsp juice and 1 tsp zest)
3 Tbsp olive oil
½ cup water

How to make:

Preheat oven to 400F.

To make the chickpeas, drain and rinse them first, then pat dry with a dish towel.

Mix together all dry ingredients and olive oil in a medium bowl. Toss chickpeas until well coated, then spread on a baking sheet. Roast for 30 minutes.

To make dressing, combine all ingredients into a blender and buzz until smooth.

Wash and dry kale leaves with a dish towel. Slice very thinly. Add kale to a big bowl and sprinkle with a little bit of sea salt. Massage kale with your hands until slightly wilted.

To serve, toss kale with dressing, then add crispy chickpea croutons on top.