Vegan Kale and Sweet Potato Noodle Caesar Salad with Crispy Spiced Chickpeas
Try this Vegan Kale and Sweet Potato Noodle Caesar Salad with Crispy Spiced Chickpea recipe.
Try this Vegan Kale and Sweet Potato Noodle Caesar Salad with Crispy Spiced Chickpea recipe.
- salt to taste
- salt and pepper to taste
- 1/2 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dijon mustard
- 1/4 teaspoon cayenne pepper
- 1 tablespoon extra virgin olive oil
- for the salad:
- for the dressing:
- 1/2 ablespoon extra virgin olive oil
- 1/4 easpoon garlic powder
- 1 large sweet potato peeled, blade c
- 3 packed cups chopped kale
- 1/4 cup raw cashews soaked for at least 2 hours
- 1/4 cup unsweetened almond milk
- 1 large cloves garlic
- 1/2 tablespoons freshly squeezed lemon juice
- for the chickpeas:
- 1 15- ounce can of chickpeas drained, rinsed, patted dry
- Carbohydrate 12.3210035415276 g
- Cholesterol 0 mg
- Fat 5.76405541666667 g
- Fiber 1.77018750243176 g
- Protein 2.17361583332721 g
- Saturated Fat 1.03403375 g
- Serving Size 1 1 Serving (60g)
- Sodium 945.128432291651 mg
- Sugar 10.5508160390958 g
- Trans Fat 0.249208916666666 g
- Calories 105 calories
Step-by-step
- Preheat the oven to 400 degrees.
- In a small bowl, combine the cumin, chili powder, cayenne pepper and salt and whisk together.
- Add in the chickpeas, toss to coat, and then drizzle with the olive oil.
- Toss again to mix.
- Place the chickpeas out evenly over a parchment-paper lined baking sheet and bake 30-35 minutes or until crisp, shaking the pan half way through.
- Twenty minutes into baking the chickpeas, place a large skillet over medium heat and add in the olive oil.
- Once oil heats, add in the sweet potato noodles and season with salt, pepper and garlic powder.
- Cover and cook, uncovering occasionally to toss, for 5-7 minutes or until sweet potato noodles are cooked through.
- Set aside in a large bowl when done.
- While the sweet potato noodles cook, place all of the ingredients for the dressing into a high speed blender and pulse until creamy.
- Taste and adjust (more tang? more lemon! more spice? more pepper! more flavor? more dijon!) Set aside.
- When sweet potato noodles are done, wipe the skillet clean.
- Coat with cooking spray and add in the kale.
- Sautee for 3 minutes or until the kale is warmed up and slightly wilted, seasoning lightly with pepper and add to the large bowl with the sweet potato noodles.
- When the chickpeas are done roasting, prepare the salad.
- Pour the Caesar dressing over the kale and sweet potato noodles and toss to combine thoroughly.
- Portion onto four plates and top with spiced chickpeas.
- Serve immediately.
Most home cooks ruin this dish by roasting the chickpeas and cooking the sweet potato noodles in the wrong sequence. Starting the chickpeas at 400 degrees Fahrenheit without staggering the vegetable prep leads to cold noodles and burnt legumes. A high-speed blender requires soaked cashews to achieve a proper emulsion. Raw cashews left unsoaked create a grainy dressing that refuses to coat the greens. Soak those nuts for at least two hours before pulsing with almond milk, garlic, and lemon juice. Roast the chickpeas on a parchment-lined baking sheet for 30 to 35 minutes, shaking the pan halfway through to ensure even browning. Twenty minutes into that roasting window, heat a skillet for the sweet potato noodles. Cover the skillet and cook the noodles for 5 to 7 minutes until tender, then wipe the pan clean for a quick three-minute wilt on the kale. Toss everything together only when components reach their respective temperatures. Pair this dish with crusty sourdough bread or roasted garlic polenta blocks to balance the acidity of the lemon-heavy dressing. Leftover roasted chickpeas lose their crunch in the refrigerator within hours, so roast only what you plan to consume immediately.
