| Kale Caesar Salad |
- 3 lb kale, washed, destemmed, and chopped
- 1 red cabbage, washed and chopped
- ½ cup pepitas
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- Mix all the ingredients.
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| Roasted Chickpeas |
- 3 cans chickpeas, drained and rinsed
- 2 tsp olive oil
- 2 tbsp Italian seasoning
- 2 tsp sea salt
- ½ tsp pepper
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- Heat oven to 400°F.
- Toss chickpeas with oil and spices and distribute on a baking sheet.
- Bake for 30 minutes, flipping halfway through.
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| Vinaigrette |
- 1 cup hummus
- ½ cup lemon juice (about 1 lemon)
- 4 tablespoons garlic, minced
- 3 tablespoons capers with brine
- 3 tablespoons dijon mustard
- 4 tablespoons olive oil
- 2 teaspoon maple syrup
- 🧂 salt and pepper to taste
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- Prepare the dressing by combining all ingredients in a high powered blender or food processor. See notes.
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| 📝 Notes |
- Add a splash of water for a thinner consistency. The dressing will also harden up a bit in the refrigerator, so feel free to add a tablespoon or two of warm water to thin it out after it's been refrigerated.
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