Step 1

Preheat the oven to 200C / 400F.

Step 2

Pat the chickpeas dry with a kitchen towel. Place the chickpeas from a can on top of a baking sheet. Make sure they don't overlap.

Step 3

Drizzle with 2 tbsp olive oil. Add paprika and coriander, salt and pepper to taste and mix with your hands until the chickpeas are covered in seasoning.

Step 4

Bake in the centre of the oven for 20-25 minutes until the chickpeas become golden and crispy on the outside.

Step 5

Make the vegan caesar dressing: Place all dressing ingredients in a blender and blend until super smooth. Set aside.

Step 6

While the chickpeas are roasting, let's prepare the kale. Remove the green leave from the thick stalky stems.

Step 7

Add kale to a large bowl and add 2 tbsp olive oil and salt to taste. Using your hands, massage the kale for 3-4 minutes. Divide the massaged kale into bowls, ready for serving.

Step 8

When the roasted chickpeas are ready, add them to the bowls of kale. Add vegan caesar dressing over the salad and serve immediately.