To be 100% honest with you all, I am still struggling to lose the last bit of baby weight and falling down the stairs right before Christmas did me no favors. It seems that I tend to hold on to weight when consuming more breads, pastas, etc, so I have been trying to avoid all of the above. I still work out a lot (and have a toddler to chase), so I still need my energy up and ready to go…enter: legumes.
I tested out this salad on my husband one night when we both had had a garbage week of eating and needed a veggie reset. It ended up being extremely filling and satisfying and it also helped me figure out that I am most likely allergic to cashews. Yikes. So, I had made a few cashew sauces in the past few months, but they always had sun dried tomatoes in them as well. I have suffered from acid reflux for many years now, so I attributed the “someone is sitting on my chest” feeling a few hours after eating to really horrific acid reflux due to the raw sun dried tomatoes. Each time I ate this type of sauce, I had the same reaction, but it escalated slowly, until finally this meal, I realized it was not the sun dried tomatoes at all. It was cashews.
I spent a good portion of the night researching the dark corners of the web, which basically ended up in me thinking that I was going to die, right then and there. But as you can plainly tell, I survived despite my lack of sleep and my wheezy, raspy breaths. I ended up at an urgent care in the morning, and with a few steroids later, I was on the mend. So, despite my awful new discovery of an allergy, I still REALLY, REALLY, REALLY loved this meal. (insert laughing crying face emoji + tears streaming emoji)
- 1 15 oz. can garbanzo beans/chickpeas
- 1 tsp extra virgin olive oil
- 1/2 tsp kosher salt
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/2 cup raw cashews (soaked overnight or at least 2 hours)
- 1/4 cup water
- 2 Tbsp extra virgin olive oil
- 1 Tbsp lemon juice
- 1/2 Tbsp Dijon mustard
- 1/2 tsp garlic powder
- 1 clove garlic minced
- 1/2 Tbsp vegan Worcestershire
- 2 tsp capers
- 1/2 tsp salt and pepper (to taste)
- 1 small head romaine lettuce (chopped)
- 1/2 bunch kale (destemmed & chopped)
Rinse and drain can of chickpeas. Rub dry. Place onto a large rimmed baking sheet and drizzle oil on top. Roll chickpeas around to coat.
In a small bowl, combine garlic powder, salt, and cayenne. Sprinkle on top of chickpeas and roll around again to properly coat.
Preheat oven to 400ºF and place the baking sheet with chickpeas in the oven while preheating. Bake for 25 minutes, then remove and roll the chickpeas around once more. Place back into the oven for another 20-25 minutes or until they are slightly golden. Once they are done, remove and let cool off to the side (they will actually continue cooking and will firm up).
Take soaked cashews, drain, and rinse. Place in a food processor with all other dressing ingredients except the salt. Blend on high until everything is combined and smooth.
If the dressing is too thick, add a little water until you reach the desired consistency. Add salt to taste and set aside.
Chop lettuce into bite size pieces. De-stem the kale and also, chop in bite size pieces. Combine in a large salad bowl.
Add dressing and toss until coated. Add roasted chickpeas and serve immediately.
Adapted from Oh She Glows