Recipe: Roasted Vegetable and Chickpea Caesar Salad

Roasted Vegetable and Chickpea Caesar Salad

Serves: 4

Ingredients

For the Vegetables 

• 1 teaspoon olive oil
• ½ pound Brussels sprouts
• 1 red bell pepper
• ½ pound broccoli
• 1 can chickpeas
• Pinch of salt

For the Caesar Dressing

• ¼ cup olive oil
• ½ tablespoon red wine vinegar
• 2 tablespoons Parmesan cheese
• ½ teaspoon lemon juice
• 2 cloves garlic, minced
• 3 tablespoons Greek yogurt
• Pinch of red pepper flakes (optional)

For the Chickpeas

• 1 teaspoon olive oil
• ½ teaspoon garlic powder
• ¼ teaspoon cumin
• ½ teaspoon sea salt
• Pinch of black pepper
• 1 bunch kale, trimmed

Directions

1. Preheat oven to 400 degrees F.
2. Spread vegetables onto baking sheet. Drizzle olive oil over the vegetables and sprinkle with salt.
3. Combine chickpeas, cumin, sea salt, pepper and olive oil. Mix until chickpeas are coated. Spread on baking sheet with the vegetables.
4. Roast in preheated oven for 20-30 minutes, tossing halfway until browned.
5. While vegetables and chickpeas are cooking, make dressing. Combine all ingredients together. Refrigerate until vegetables are ready.
6. Once vegetables and chickpeas are roasted, coat kale with Caesar dressing. Massage dressing onto the kale with your hands. This helps soften the kale.
7. Top with roasted vegetables and chickpeas.

Nutrition Facts per Serving:

Source: YourCancerGamePlan.com