Comparison Between Vegan Kale And Healthy Spiced Chikpeas

Vegan Kale and Sweet Potato Noodle Caesar Salad with Crispy Spiced Chickpeas
Total Preparation Time: 55 minutes

Ingredients

For salad:
1 tablespoon of extra virgin olive oil
1 large sweet peeled potato, Blade C
Pepper and salt, to taste
¼ teaspoon of garlic powder
3 packed cups of chopped kale

For dressing:
1/4 cup of raw cashews, soaked for about 2 hours
1/4 cup of unsweetened almond milk
1 large cloves garlic
1/2 tablespoons of fresh squeezed lemon juice
1/2 teaspoon of dijon mustard
Pepper and salt, to taste

For chickpeas:
1 15-ounce can of chickpeas, rinsed,drained, patted dry
1/2 teaspoon ofground cumin
1 teaspoon of chili powder
1/4 teaspoon of cayenne pepper
½ tablespoon of extra virgin olive oil
Salt, to taste

Instructions
1. Pre-heat the oven to 400 degrees. In abowl, combine the cumin, powder, chili, cayenne pepper and salt and
Toss to coat, Add in the chikpeas and then drizzle with the olive oil. Toss again to mix. Place the chickpeas out evenly over a parchment - paper lined baking sheet and bake for about 30-35 minutes or until crispy, shaking the pan half way through.

2. 20 minutes into baking the chickpeas, place a skillet over medium-heat and add in the olive oil. As oil heats, add in the sweet potato noodles and season with pepper,salt and garlic powder. Cook, uncovering at occasionals to toss, for about 5-7 minutes or until the sweet potato noodles is cooked through. Then set