• 1 can chickpeas
• drizzle coconut oil
• pinch salt
• 1 1/2 tsp garlic powder
• 1/4 tsp cayenne powder (optional)
• 1/2 cup raw cashews (soaked overnight) + 1/3 cup raw cashews
• 1/4 cup water
• 2 Tbsp extra virgin olive oil (for the dressing)
• 1 lemon
• 1/2 Tbsp Dijon mustard
• 2 clove garlic
• 1/2 tsp Worcestershire sauce
• 2 tsp capers
• salt and pepper for seasoning
• 2 Tbsp hulled hemp seeds
• 1 Tbsp nutritional yeast
• 1 Tbsp extra virgin olive oil (for the seeds)
• 1 medium bunch kale
• 2 cos lettuce
• Salt and pepper for seasoning

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1. Soak cashews in a bowl or water overnight on the bench
2. Preheat oven to 180°C bake/ 160°C fan bake and line a baking tray with baking paper
3. Drain and rinse the chickpeas, place in a tea towel and rub dry
4. Scatter on to the baking tray, drizzle with coconut oil, sprinkle with 1/2 tsp garlic powder, salt and cayenne (if using), toss and roast until golden - approximately 40 minutes, tossing halfway through
5. Add the soaked cashews, water (for the dressing), 30 mL extra virgin olive oil, squeeze of lemon juice, mustard, 1/2 tsp garlic powder, 1 garlic clove, Worcestershire sauce, and capers to a blender, blitz on high until you have reached a smooth consistency
6. Add a splash of water if too thick
7. Add the cashews and 1 garlic clove to a blender, blitz until finely chopped - approximately 1 minute
8. Add the hemp seeds, yeast, 15mL extra virgin olive oil, 1/2 tsp garlic powder and salt, blitz until combined
9. Remove the stems of the kale leaves and cos lettuce, roughly chop and add to a serving bowl
10. Add the dressing and toss until coated, sprinkle with the chickpeas and cheese mixture
11. Enjoy!

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