Crispy Chickpea Kale Caesar

• 75 g kale, stems removed and torn
• 120 g cooked chickpeas, drained and patted dry
• 30 g raw cashews, soaked 15 minutes in hot water
• 0.5 tbsp capers, drained
• 0.5 lemon, juiced
• 5 g nutritional yeast

Directions

1. 1Roast the chickpeas with 1 tbsp oil and a pinch of salt at 220°C (200°C fan) for 20 minutes, until crisp.
2. 2Blend the drained cashews with the capers, lemon juice, nutritional yeast and 80 ml water into a thick, pourable dressing.
3. 3Massage the kale with a pinch of salt and a splash of oil for 1 minute, until it darkens and softens.
4. 4Toss the kale with the dressing and top with the warm chickpeas just before serving so they stay crunchy.