About the Recipe
Ingredients
Dressing
1 tbs Dijon Mustard
2 tbs Nutritional Yeast
½ cup Vegan Mayonnaise
1 tsp Crushed Garlic
2 tsp Capers
2 tbs Lemon Juice
1 tbs extra virgin olive oil (EVOO)
¼ tsp Distilled White Vinegar
¼ cup water
Salad
1/2 bunch of kale (or other greens, try the kale though, its delish)
1 tin of chickpeas
OPTIONAL: 2 boiled eggs (sub more chickpeas if not using)
1⁄4 cup nutritional yeast
1 tbs EVOO
Salt & pepper to taste
1 slice of wholemeal sourdough bread or GF sourdough, toasted.
Preparation
Preheat oven to 190°C/fan-forced 170°C and a baking tray with baking paper.
Place chickpeas in a bowl, coat with olive oil, toss with nutritional yeast and season to taste with salt and pepper. Spread on the tray and bake for 15 minutes or until golden brown. Add the bread in at 10 minutes and bake for 5 minutes or until bread is lightly golden (or just pop in the toaster). Set both aside to cool completely.
Add all dressing ingredients to a blender, blend well, adding more water if necessary and season to taste.
Place kale in a large mixing bowl and combine with dressing (if eating straight away, if meal prepping keep ingredients separate). Mix.
To serve, top with chickpeas, egg and croutons.