artichoke chickpea caesar

A fun weekday salad when you’re really bored with everything else. :)

Ingredients

• 1 can of chickpeas, drained and rinsed

• olive oil

• salt

• pepper

• red pepper flakes

• paprika

• garlic powder

• 2 cups dino kale, chopped

• 1 piece of sourdough, cut up into small cubes

• 1 egg, medium boiled

• ¼ cup chopped marinated artichoke hearts

• ½ shallot, minced

• TJ’s vegan caesar dressing (or make your own in you want)

• freshly grated parm

Step by Step

1. Preheat oven to 400.

2. Line a baking sheet with parchment paper. Add chickpeas to the pan. Dress chickpeas with olive oil and season with salt, pepper, red pepper flakes, paprika, and garlic powder. Coat all chickpeas. Place pan in the oven for 20 minutes or until chickpeas are slightly crispy. I use about ⅓ of the can of chickpeas in the salad.

3. Meanwhile, massage the chopped kale in a medium-sized bowl with olive oil and salt. Set aside.

4. Heat a non-stick pan over medium heat. Add olive oil and sourdough pieces to the pan. Crisp up to create your own croutons (takes about 5-10 mins, stirring occasionally). You could also swap this for garlic panko breadcrumbs.

5. To create your medium-boiled egg, boil enough water to fully submerge the egg. Once the water is boiling, add the egg with a slotted spoon. Boil for 8 minutes. While boiling, create an ice bath for the egg to go into once 8 minutes hit. Ice bath for 3 minutes, then peel and chop up as you’d like.

6. Add all ingredients to the bowl of kale and as much dressing as you’d like. Top with freshly grated parm.