✓ 2 slices whole-grain bread, cut into large cubes
✓ 1 can chickpeas, drained and rinsed
✓ 6 cups baby kale
✓ 1 cup cherry tomatoes, halved
✓ 2 tablespoons nutritional yeast
✓ FOR DRESSING:
✓ 1⁄2 cup raw, unsalted cashews
✓ 1⁄3 cup white wine vinegar
✓ 1⁄3 cup unsweetened, unflavored plant-based milk
✓ 11⁄3 tablespoons Dijon mustard
✓ 2 cloves garlic
✓ Sea salt, to taste
✓ pepper, to taste
Adapted from Forks over Knives
Instructions
Preheat the oven to 375. Rinse quinoa, cook 1 cup dry quinoa according to package directions.
While the quinoa is cooking, soak cashews in hot water for 15 minutes. Drain and rinse cashews, let cool.
Place garbanzo beans and bread cubes on a baking sheet lined with parchment paper of a silicon mat, sprinkle both with salt, pepper, and nutritional yeast. Bake for around 10 – 12 minutes. Remove from the oven and let cool.
In a large bowl, combine chickpeas, cooked quinoa, kale and tomatoes
Blend all dressing ingredients in a blender or food processor, season with salt and pepper to taste. Pour half the dressing over the kale salad. Top with croutons and serve.
