Mexican Kale Caesar Salad with Spiced Chickpeas and Tremella Mushroom (Vegan, Gluten Free)
Ingredients:
- 1 can organic chickpeas
- 1 package Mexican spice blend (or make your own)
- 1 tsp Tremella mushroom extract powder
- 2 bundles curly or lacinato/dinosaur kale
- 2 garlic cloves minced
- 2 tsp capers
- 1 tsp Worcestershire sauce
- 2 tsp brine juice
- 4 tbsp Vegan mayonnaise (we love the Follow your heart brand)
- Juice from 2 lemons divided
- 3 tbsp olive oil divided
- Salt and pepper to taste
- Vegan Parmesan cheese for garnish
Directions:
- Preheat oven to 375 degrees Fahrenheit or 190 celsius and line a baking sheet with parchment paper. Rinse and dry garbanzo beans. Pour garbanzo beans into a large mixing bowl and add 1 tbsp of oil and 2 tbsp of taco seasoning. Toss to combine. Spread evenly over the parchment-lined baking sheet. Bake in the oven for 20-25 minutes or until crispy. Let cool for 5 minutes
- In a small mixing bowl add veganaise, lemon juice, chopped capers, brine, olive oil, Worcestershire, garlic, tremella, and a pinch of salt and pepper. Whisk together until combined. Feel free to adjust ingredients to your personal taste
- Once you have washed and dried your kale tear or cut it into small bite-sized pieces. Place kale in a large salad bowl and toss with lemon and olive oil. Gently massage the kale for a couple of minutes to soften up the texture
- Add in the caesar dressing and toss to combine. Sprinkle with vegan Parmesan and add in the desired amount of seasoned chickpeas
- Enjoy your delicious Mexican kale caesar salad with spiced chickpeas and tremella!
