Kale Caesar Salad With Crispy Chickpeas

• Crispy Chickpeas Ingredients
• 1 14 oz. can chickpeas-drained and rinsed
• 1 tablespoon coconut oil
• 2 teaspoons cumin
• Salad ingredients
• 6 cloves garlic
• 1/4 cup Dijon mustard
• 1/4 cup tamari
• 1/4 cup tahini
• Juice from 3 lemons-divided
• 1/4 cup water
• 3 cups kale (a bunch)-stems removed and torn
• 1/4 cup capers
• 1 avocado-sliced

1. Start by making the chickpeas: Preheat the oven to 400 degrees. Mix chickpeas with oil and seasonings until evenly coated. Salt and pepper to taste. Place chickpeas in a single layer on a baking sheet lined with parchment paper. Bake for 30-40 minutes or until crisp.
2. Dressing: Blend all of the garlic, mustard, tamari, tahini, juice from 2 lemons, and water in a blender until smooth. Season to taste. Add more water for a thinner consistency, if desired.
3. Prep Kale: Mix kale in a large salad bowl with the juice from one lemon. Add a few pinches of salt and massage until well coated and slightly wilted.
4. Assemble Salad: Toss kale with salad dressing and capers. Top with chickpeas and avocado slices. Enjoy!

chickpeasu, coconut oil, cumin, salad ingredients, garlic, dijon mustard, tamari, tahini, lemons, water, kale, capers, avocado

Taken from food52.com/recipes/32837-kale-caesar-salad-with-crispy-chickpeas (may not work)