Step 1

Preheat oven to 400

Step 2

Make the chickpeas by combining them with a couple sprays of oil, salt, garlic powder and smoked paprika. Mix well and put on a sheet pan and bake 20 minutes to get crispy

Step 3

Make the croutons by combining cubed bread, a few sprays of olive oil, salt and garlic powder. Bake for 10-12 minutes until crispy

Step 4

Make the dressing by combining garlic, cashews, water, salt, pepper, lemon, dijon mustard, hemp seeds and nutritional yeast in a blender. Blend until smooth.

Step 5

In a large bowl add the kale and a squeeze of lemon and pinch of salt. Massage gently until you feel the kale getting tender and then add cabbage, crispy chickpeas, croutons and half of the dressing. Toss well and eat within 3-4 days for best quality. Save the other half of the dressing for your next salad or to refresh this one if not consuming on day one.