🌱Nut-free, no-blend, tangy…most delicious dressing with roasted chickpeas, cucumbers and kale.🌱This dressing is very versatile. Use with salad, roasted veggies. Add your favorite ingredients to your salad and drizzle all over.
✅Dressing: In a medium bowl, mix well: 1 tbsp stoneground or Dijon mustard, 1/2 cup vegan mayonnaise, 2 tbsp nutritional yeast, 1 tsp minced garlic, 2 tbsp fresh lemon juice, 1 tbsp low-sodium soy sauce or tamari, 1 to 2 tsp maple syrup (to taste for sweetness), 1-1/2 tsp apple cider vinegar, 1 tbsp extra-virgin olive oil. Salt and black pepper to taste. 🌱✅Chickpeas: Rinse and drain 1-15oz can chickpeas. Rub between paper towels on flat surface to dry. Transfer to medium bowl. Toss with 1 tsp garlic powder, olive oil to coat (optional), salt to taste. Bake at 400F on lined baking sheet until crispy, about 15-20 minutes.🌱✅Massage desired amount of kale with dressing. Add roasted chickpeas. ✅Add other veggies as desired (roasted or raw) and add desired amount of dressing. ✅Refrigerate any remaining dressing in air-tight container for up to 3 days.