Cavolo Nero Caesar Salad with Smoky Chickpeas
SERVES 2
As well as being tasty, versatile, and speedy to prepare, cavolo nero is also brimming with health benefits. It is a good source of vitamins A and C which help the immune system function normally, lutein which can help with eye health, and vitamin K which helps to maintain normal bones. It is also a source of fibre and calcium, and contains manganese, copper and iron.
Ingredients
- 200g (7oz) cavolo nero
- 3 slices sourdough
- 2 avocados
- 6 sun dried tomatoes, in oil
- Vegan parmesan
For the smoky chickpeas
- 1 tin (400g/14.1 oz) chickpeas
- 1 tbsp oil
- 1 tbsp smoked paprika
- 1 tsp maple syrup
- 1 tsp soy sauce
- ½ tsp garlic powder
- Black pepper
For the dressing
- 140g (5oz) cashews
- 180ml (6fl oz) water
- 4 tbsp nutritional yeast
- 2 tsp capers
- 1 tsp Dijon mustard
- 2 garlic cloves
- ½ tsp salt
- Juice of 1 lemon
To serve
- Preheat the oven to 180°C/355°F/Gas 4. Drain chickpeas and place on a baking tray with 1 tbsp of oil. Place in the oven for 10 minutes. Toss with smoked paprika, maple syrup, soy sauce, garlic and black pepper and place in the oven for a further 15 minutes.
- Wash and destem the cavolo nero. Roughly slice into 1-inch pieces. Drizzle with some olive oil and massage with your hands for a few minutes. It will reduce in size and darken in colour.
- Place the dressing ingredients in a high-speed blender and then pour over the cavolo nero. Toss until well coated.
- Cut the sourdough into crouton sized pieces and drizzle in some olive oil, salt and pepper. Pop in the oven for 5-6 minutes until toasted and golden.
- The chickpeas should be crispy, remove from the oven.
- Assemble the salad. Slice avocado and place on top of the cavolo nero along with the chickpeas, sun dried tomatoes, sourdough croutons and shavings of vegan parmesan!
Developed by Cupful of Kale for Discover Great Veg, discovergreatveg.co.uk
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