Kale Brussels Vegan Caesar

It’s the crispy garlic chickpeas for me …

Ingredients:
Kale
Brussels
Chickpeas
Panko
Garlic (3 cloves)
Dijon mustard
Nutritional yeast
Lemons (2-3)
Olive oil
Pepper

Instructions:
Shred your greens and massage with a little olive oil. Rinse and drain chickpeas, pat dry, then toss in some grated garlic, olive oil and salt before roasting at 450° for 20 minutes. Separately, toast some panko (be careful! It burns in about 3 minutes).

In a food processor, combine all dressing ingredients and adjust seasonings to taste. I didn’t measure any of these ingredients so I recommended you do the same and just feel it out (lol)! I ended up using the juice from 3 small meyer lemons to offset how much nutritional yeast I added. No salt needed bc of how salty the tahini and nutritional yeast is already. Turned out fabulousssss. Even my traditional Caesar lover fiancé agrees.

Combine all ingredients, toss well and enjoy!!!