Kale Caesar with Crispy Chickpeas

Drain and rinse the chickpeas, then pat completely dry with a clean towel. Toss with 1 tbsp olive oil, a pinch of salt, and your favorite spices. Spread on a parchment-lined baking sheet and roast at 220°C/425°F for 25 minutes, shaking the pan halfway through, until they are deeply golden and audibly crunchy.

Strip the lacinato kale leaves from their stems and tear into bite-sized pieces. Drizzle with 1 tsp olive oil and a pinch of salt, then squeeze and scrunch the leaves with your hands for 2 minutes until they turn a deeper green, feel silky, and reduce in volume by half.

Soak the raw cashews in boiling water for 15 minutes until softened, then drain. Blend with the nutritional yeast, garlic, Dijon mustard, lemon juice, and 3 tbsp water until completely smooth and creamy. The dressing should taste sharp, savory, and slightly cheesy.

Pour the cashew dressing over the massaged kale and toss thoroughly until every leaf is evenly coated with a glossy, pale-gold sheen. Let it sit for 2 minutes so the kale absorbs the flavors.

Divide the dressed kale between bowls and pile the crispy chickpeas on top. Serve immediately while the chickpeas are still hot and crunchy against the cool, tender greens.