KALE CAESAR SALAD

KALE CAESAR SALAD

The crunchy chickpeas and sourdough greatly compliments the tangy and flavourful caesar dressing. Our coconut bowl is also great as a salad bowl so don't be hesitant on serving savoury food in them!

INGREDIENTS

  • SALAD
    • Chickpeas, 1 400g can (drained and rinsed)
    • Paprika, 1 tsp
    • Ground Cumin, 1 tsp
    • Sourdough Bread, 1 slice (chopped into cubes)
    • Kale, 3 cups (chopped)
    • a handful of fresh herbs
    • Sauerkraut, 3 tbsp

  • CAESAR DRESSING
    • Vegan Aioli, 2 tbsp
    • Lemon Juice, 1 tsp
    • Maple Syrup, 1 tsp
    • Wholegrain Mustard, 1 tsp
    • Garlic, 1 clove (crushed)

METHOD

  1. Preheat your oven to 400°C or 200°C and line a baking tray with baking paper. Add your chickpeas to the baking tray and coat them with paprika and cumin. 
  2. Place in the oven for around 20-25 minutes until almost crispy.
  3. Add your sourdough to the oven and toast for 10 minutes or until lightly toasted.
  4. In a small bowl, combine all your dressing ingredients and mix well. Set aside until ready to use.
  5. In your Halonut coconut bowl, add kale, herbs, chickpeas, sauerkraut and sourdough bread.
  6. Top with the dressing mix through. Serve and enjoy!

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