Vegan Caesar Salad with Tempeh & Crispy Chickpeas

Using Bethenny’s Skinnygirl Honey Dijon Mustard dressing, you can quickly whip up a fresh and vegan take on an old favorite!

Ingredients

• For the Salad:
  • ¼ cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper to taste
  • 1 can chickpeas, drained, rinsed, and thoroughly dried
  • 1 large bunch kale, stems removed and chopped 
  • 1 large head romaine lettuce, chopped
  • 1/2 cup pre-cooked quinoa 
  • 1/2 cup marinated tempeh 
• For the Dressing:
  • ¼ cup fresh lemon juice (from 1 to 2 lemons)
  • 1 teaspoon Skinnygirl Honey Dijon Mustard dressing
  • Season with kosher salt and ground black pepper to taste 

Directions

Preheat the oven to 400 degrees and prepare a baking sheet with parchment paper. On the baking sheet, toss the chickpeas with 2 tablespoons EVOO; season with salt and pepper. Bake until the chickpeas are toasted and crispy, stirring approximately halfway through, about 20 minutes. Set aside to cool.

For the dressing: In a high-speed blender or food processor, add all the dressing ingredients and blend until smooth and set aside.

In a salad bowl, add the kale and the dressing. Massage the kale with your hands until soft, about 5 minutes. Add the lettuce, tempeh, and half the roasted chickpeas; toss and season to taste with salt and pepper. Finish with the remaining roasted chickpeas; top with fresh ground black pepper, and serve!

Benefits

• Plant-based so it’s easier for your body to digest
• It’s incredibly satisfying which is important to have that sense that you’re not depriving yourself throughout the #btox cleanse
• Raw veggies are nutrient-dense and loaded with anti-inflammatory properties and antioxidants
• Chickpeas are a great source of vegan protein