Servings: 6

Prep time: 10 minutes Cook time: 20 minutes Total time: 30 minutes

Ingredients:

• 5 cups kale, chopped
• ¼ cup pumpkin seeds
• ¼ cup panko crumbs
• 15-ounce can chickpeas
• 1 tablespoon avocado oil
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper to taste

Healthy Caesar Salad Dressing

• 1 cup plain Greek yogurt
• ½ tablespoon Dijon mustard
• ½ tablespoon Worcestershire sauce
• ½ lemon, juiced
• 2 cloves garlic, minced
• ½ cup grated parmesan cheese
• ¼ teaspoon sea salt
• ¼ teaspoon black pepper

Instructions:

1. Preheat oven to 425 degrees.
2. Drain and rinse the chickpeas, then transfer them to a large bowl. Coat the chickpeas with avocado oil, garlic powder, onion powder, and salt and pepper. 
3. Place the chickpeas on a baking sheet and roast for 20-25 minutes un
4. For the dressing – put all the ingredients into a blender and blend for a minute or until the dressing is very smooth. If it is too thick, add a splash of milk or water and blend again.
5. Chop the kale and add it to a large salad bowl.
6. Add the panko crumbs to a small pan and toast them over medium heat until they brown. Keep mixing the panko so they don’t burn.
7. Add the toasted panko, crispy chickpeas, pumpkin seeds, and dressing to the kale and toss. Enjoy!