Roasted Vegetable Caesar Salad

Ingredients

chickpeas drained, rinsed, patted dry

2 2/3 can

olive oil

6 2/3 tbsp

smoked paprika

1 1/3 tsp

garlic powder

4 tsp

onion powder

2/3 tsp

salt to taste

to taste

pepper to taste

to taste

broccoli florets

10 2/3 cup

cauliflower florets

10 2/3 cup

Brussels sprouts halved or quartered

8 cup

kale stems removed, thinly sliced

10 2/3 cup

nutritional yeast

10 2/3 tbsp

hemp seeds

2 2/3 tbsp

red onion very thinly sliced

1 onion

apple cider vinegar

7/8 cup

soft tofu

14 1/8 oz

garlic peeled, smashed

3 clove

lemon juice fresh

2 2/3 tbsp

white miso paste

2 2/3 tbsp

Dijon mustard

4 tsp

Method

1. 01Preheat oven to 425°F.
2. 02Transfer chickpeas to a parchment-lined baking sheet, pat dry. Drizzle with 1 1/2 tsp oil, sprinkle with smoked paprika, 1/2 tsp garlic powder, onion powder, salt and pepper. Toss to coat.
3. 03Roast chickpeas in the middle of the oven for 24-26 minutes, shaking halfway, until crisped and lightly browned.25 min
4. 04On another baking sheet, add broccoli, cauliflower and Brussels sprouts. Drizzle with 1 tbsp oil, season with salt and pepper, toss to coat, spread in an even layer.
5. 05Roast vegetables in the upper part of the oven for 25-30 minutes, tossing halfway, until tender and lightly browned.27 min
6. 06Add sliced red onion to a heat-proof bowl with salt and vinegar. Pour boiling water over until submerged. Set aside.
7. 07Blend soft tofu, garlic clove, 1 tsp garlic powder, 2 tbsp nutritional yeast, lemon juice, white miso, 2 tsp apple cider vinegar and Dijon mustard until smooth and creamy. Add water if too thick.
8. 08To a large bowl, add kale. Add 2 tbsp dressing and massage to coat.
9. 09Add roasted vegetables, 4 tbsp dressing, 2 tbsp nutritional yeast and 1 tbsp hemp seeds. Season with salt and pepper, toss to coat.
10. 10Divide salad between plates. Top with crispy chickpeas and pickled onions.