Kale and Roasted Chickpea Cesar Salad with roasted Brussel11/20/2021, 1:15:49 PM
Kale and Roasted Chickpea Cesar Salad with roasted Brussel Sprouts and crispy baked tortillas, drenched in creamy tahini Cesar dressing. 🥬 ✓Follow @foodliife _ for more recipes 💥 This is by far one of the best salads I have ever made. I infused the dressing with CDB oil but you don’t need to. RECIPE👇 One Bag Curly kale or Tuscan kale 1 can of chickpeas, washed and pat dried. 8 Brussel sprouts sliced in half 3 organic corn tortillas. Cut in small pieces. Preheat oven at 410 F Line the cookie sheet with parchment paper. Spread the chickpeas, drizzle it with 1 tbsp of avocado oil and 1 tbsp of Cajun spices. Toss it together to combine. Bake for 15-20 min until chickpeas are crispy on the outside. Meanwhile, line another cookie sheet with parchment paper and spread the Brussel sprouts evenly on one side. Drizzle with some avocado oil and spices. Use the same cookie sheet you have Brussel sprouts on and line the cut up tortillas on a separate side and cook them all together. Bake them for 15-20 min. Make the dressing. Vegan Cesar Dressing with Tahini Ingredients 2-3 tablespoons of good quality tahini 5 tbsp of water 2 tablespoons fresh lemon juice 1 1/2 tablespoons extra-virgin olive oil (optional) 3/8 teaspoon kosher salt 1/4 teaspoon black pepper 2 grated garlic clove 2 drops of CBD oil drops. Blend everything in the blender or with whisk until smooth. Arrange kale in a deep salad bowl. Massage it with some salt and 2 tsp of lemon juice until it’s tender. Top it off with roasted chickpeas, Brussel sprouts, tortilla chips and drizzle the salad generously with the dressing. Dig in!