Kale Salad with Crispy Chickpeas

One of my sweet friends who is an amazing GetFit21 coach made this beautiful salad that I just had to share.

Kale salad with crispy chickpeas .jpg

Kale Salad with Crispy Chickpeas

Thank you Ania Gardulski 

1 (15oz) can organic chickpeas
1 tablespoon avocado or coconut oil
1 teaspoon garlic powder
Salt + pepper to taste

for the dressing

2 tablespoons tahini
2 tablespoons hemp seeds
1 tablespoon nutritional yeast
1 teaspoon dijon mustard
Juice of 1/2 a lemon
1 garlic clove
1/4 cup water
1/2 teaspoon of sea Salt or more
1 teaspoon pepper

for the salad

1 large bunch curly green kale
1 batch crispy chickpeas
1 batch vegan Caesar dressing
1/4 cup raw pumpkin seeds
Additional toppings as desired
Preheat the oven to 357ºF.
Drain and rinse the chickpeas then transfer them to a large bowl. Top with oil, garlic, salt and pepper, and stir to combine. Transfer chickpeas to a baking sheet and roast for 40 – 45 minutes, until golden brown and crispy, shaking the pan a few times to avoid burning.
While the chickpeas are cooking, prepare the dressing. Add all the dressing ingredients into a high powered blender and blend on high until smooth and creamy. Transfer to a container and set aside.
For the salad, wash the kale leaves thoroughly, then remove the stems. Tear the leaves into smaller pieces into a large salad bowl. Repeat with entire bunch.
When ready to assemble the salad, pour the dressing over the kale and begin to massage it with your hands until the leaves begin to soften. Transfer to serving dishes and top with chickpeas & pumpkin seeds.