Sturdy tuscan kale is topped with a creamy, chipotle caesar dressing and crunchy roasted chickpeas for a plant-based, meal-prep worthy salad that actually fills you up.
Preheat oven to 450°
Line pan with aluminum foil
Drain chickpeas and pour on to pan. Top with 2 tsp olive oil, 1/3 tsp smoked paprika, 1/4 tsp black pepper and salt to taste. Toss all ingredients together on pan, place in oven
Roast chickpeas for 20 minutes, tossing halfway through.
In a small pot, boil cashews for 20 minutes (or soak overnight if you have the time)
Place cashews and remaining ingredients in food processor. Blend until smooth. Add additional water for a more liquid-y dressing.
Top kale with chickpeas and dressing and dig in! Or, toss kale in dressing and let marinade for 10-15 minutes for a softer texture.
Optional: top with grilled shrimp or sautéed tofu and some hemp seeds for even more deliciousness.