Description
- 2 tbsp Trader Joe’s Creamy Vegan Italian Dressing (make your own by blending some pressed tofu, olive oil, capers, miso, garlic, dijon mustard, lemon juice, white wine vinegar, sea salt, mushroom powder, and black pepper in a food processor until creamy and delicious)
- Fresh kale, chopped and removed from the stem (however much you’d like)
- 1 can of chickpeas
- ¼ cup panko
- ¼ cup fresh parmigiano reggiano
- 1 tsp lemon juice
- 1 tsp olive oil
- Sea salt, black pepper, and onion powder to taste
Ingredients
- Rinse, dry, and toss your chickpeas in some olive oil, salt, pepper, and onion powder. Throw them in the air fryer until perfectly roasted, or toss them in the oven at 400° for about 15 minutes.
- When there are about 5 minutes left on your chickpeas, take your panko and begin to toast it in a metal pan with a bit of olive oil and sea salt, stirring constantly until the breadcrumbs are golden brown.
- Massage your chopped kale with a bit of olive oil and lemon juice until it is a bit wilted.
- Add your dressing, and keep massaging until fully incorporated.
- Top with breadcrumbs, crispy chickpeas, freshly grated parmesan cheese, and your favorite protein if desired.