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About the Dish

  • Chickpeas

    Chickpeas

  • Garlic-Herb Blend

    Garlic-Herb Blend

  • Multi-Grain Bread

    Multi-Grain Bread

  • Garlic

    Garlic

  • Mayonnaise

    Mayonnaise

  • Grey Poupon Dijon Mustard

    Grey Poupon Dijon Mustard

  • Lemon

    Lemon

  • Bragg Liquid Aminos

    Bragg Liquid Aminos

  • Flaxseed Meal

    Flaxseed Meal

  • Nutritional Yeast

    Nutritional Yeast

  • Kale

    Kale

  • Roasted Red Peppers

    Roasted Red Peppers

  • Parmesan Cheese

    Parmesan Cheese

METHOD

1
MISE EN PLACE • Heat oven to 375° F. • Cut bread into 1/2-inch cubes. • Remove kale stems, and finely chop. Cut or tear leaves into bite-size pieces. • Peel and mince garlic. • Thinly slice red pepper. • Juice lemon. • Rinse and drain chickpeas.
2
• In a bowl, toss chickpeas with 2 teaspoons olive oil and half of garlic-herb blend. • Spread chickpeas on a baking sheet. Roast in oven 15 minutes.
3
While chickpeas roast, in same bowl toss bread with 1 teaspoon olive oil and remaining garlic-herb blend.
4
• In same bowl, combine garlic, mayonnaise, mustard, lemon juice, liquid aminos, flaxseed meal and nutritional yeast. • Whisk in 3 tablespoons olive oil.
5
• Add kale stems and leaves, tossing and crushing to coat in dressing. • Taste and adjust seasoning as desired with 1/4 teaspoon pepper and kosher salt.
6
• When chickpeas have roasted 15 minutes, clear a space on the pan. Add bread. • Toast in oven until bread is crisp and lightly browned, 10-12 minutes.
7
Divide kale between 2 plates. Top with croutons, chickpeas, red peppers and Parmesan. Enjoy!