Post by @cancerconsciouskitchen

Full Recipe: Vegan Kale & Roasted Chickpea Caesar Salad 🥗🌿 𝗶𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀: - 1½ cups cooked chickpeas, rinsed and dried • 1 tbsp avocado oil • ½ tsp garlic powder • ½ tsp smoked paprika • ¼ tsp sea salt • 6 cups chopped kale, stems removed • 1 tbsp lemon juice • Drizzle of extra-virgin olive oil (for massaging the kale) • Nutritional yeast, to taste • Hemp hearts, to taste 𝗶𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀: 1. Preheat the oven to 400°F (200°C). 2. Toss the chickpeas with avocado oil, garlic powder, smoked paprika, and sea salt. Spread onto a baking sheet and roast for 25 minutes, shaking halfway. 3. Add the chopped kale to a large bowl with the lemon juice and a drizzle of olive oil. Massage for 1–2 minutes until softened and a deeper green. 4. Add the roasted chickpeas and toss with the Cashew Vegan Caesar Dressing. 5. Finish with nutritional yeast and hemp hearts before serving. **Cashew Vegan Caesar Dressing 🥗🧄** 𝗶𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀: - 1 cup raw cashews, soaked in hot water for 15 minutes, then drained - 3 garlic cloves - 2 tbsp capers - 3 tbsp fresh lemon juice - 2 tbsp nutritional yeast - ½ tbsp black pepper - 1 tbsp extra-virgin olive oil (optional) - ½ cup water, plus more as needed 𝗶𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀: 1. Add the soaked cashews, garlic, capers, lemon juice, nutritional yeast, black pepper, olive oil (if using), and ½ cup water to a blender. 2. Blend until completely smooth and creamy. 3. Add more water as needed until you reach your desired Caesar dressing consistency. 4. Taste and adjust the lemon, garlic, or salt if needed. 5. Transfer to a jar and refrigerate for at least 30 minutes to thicken before serving. Full recipes can also be found on the blog linked in my profile or at CancerConsciousKitchen.com 🔗👩‍🍳 #CancerConsciousKitchen #CancerNutrition #PlantBasedRecipes #cancerfightingfoods #AntiInflammatoryFoods