ingredients
For the dressing
200g cashews, soaked in water for at least 4 hours and drained
190ml almond milk
1 tablespoon of apple cider vinegar
1 tablespoon of creamy tahini, or 2 teaspoons of Dijon mustard
2 tablespoons of nutritional yeast
Juice of ½ lemon
Pinch of salt
For the salad
250g kale, roughly chopped
200g dry green lentils
1x 400g can of chickpeas, drained
1 teaspoon of ground cumin
1 tablespoon of olive oil
Pinch of salt
method
Preheat oven to 230C (450F), fan setting.
Cook the lentils according to the instructions on pack.
Once cooked, drain and rinse until cold water to prevent further cooking and leave to one side.
Place the chickpeas into a baking tray and drizzle with olive oil, salt and cumin.
Cook for 10-15 minutes until really crunchy.
While the chickpeas cook, place the kale into a separate baking tray and drizzle with olive oil and salt – cook in the last 5 minutes until crispy.
While that cooks, drain the cashews and place all of the dressing ingredients into a food processor or blender.
Pulse until smooth, adding a little more almond milk if needed.
Once the kale and chickpeas are cooked, mix everything together in a large bowl and serve.
