Ingredients
Method
Roast the chickpeas
- Preheat the oven to 400°F (200°C). Spread the chickpeas on a baking sheet and roast for 12–15 minutes, shaking once halfway through, until golden and lightly crisp. Set aside to cool.
Prep the greens
- Add the chopped kale to a large bowl with a pinch of salt and massage for 1–2 minutes until tender. Add the romaine and toss to combine.
Make the dressing
- Drain the soaked cashews. Add all dressing ingredients to a blender and blend on high until completely smooth and creamy. Add additional water 1 tablespoon at a time if needed to thin.
Make the raw Parmesan
- Add sunflower seeds, almonds, nutritional yeast, white pepper, mustard powder, cayenne, and salt to a food processor. Pulse until crumbly and finely textured.
Assemble the salad
- Drizzle about half of the dressing over the greens and toss well. Fold in the roasted chickpeas. Finish with the raw Parmesan sprinkle. Add more dressing as needed and serve immediately.
Nutrition
Notes
- Massage the kale well for the best texture.
- Dressing keeps in the fridge for up to 5 days.
- Raw Parmesan can be stored airtight for 1 week.
- Add avocado or grilled vegetables if desired, but the base salad is perfect as-is.