The crunchy chickpeas and sourdough greatly compliments the tangy and flavourful caesar dressing. Our Coconut Bowlsis also great as a salad bowl so don't be hesitant on serving savoury food in them!
Chickpeas, 1 400g can (drained and rinsed)
Paprika, 1 tsp
Ground Cumin, 1 tsp
Sourdough Bread, 1 slice (chopped into cubes)
Kale, 3 cups (chopped)
a handful of fresh herbs
Sauerkraut, 3 tbsp
Vegan Aioli, 2 tbsp
Lemon Juice, 1 tsp
Maple Syrup, 1 tsp
Wholegrain Mustard, 1 tsp
Garlic, 1 clove (crushed)
Preheat your oven to 400°C or 200°C and line a baking tray with baking paper. Add your chickpeas to the baking tray and coat them with paprika and cumin.
Place in the oven for around 20-25 minutes until almost crispy.
Add your sourdough to the oven and toast for 10 minutes or until lightly toasted.
In a small bowl, combine all your dressing ingredients and mix well. Set aside until ready to use.
In your Coconut Bowls, add kale, herbs, chickpeas, sauerkraut and sourdough bread.
Top with the dressing mix through. Serve and enjoy!
Hello! I’m Kelsi, from Auckland, New Zealand. I have recently completed a bachelor in business. I love to create wholesome recipes and share them as well as photos of my adventures and travels on my instagram account @healthykelsii. My goal is to inspire people to eat more plants and colours from its natural form.