🌱Nut-free, no-blend, tangy…most scrumptious dressing with roasted chickpeas, cucumbers and kale.🌱 by cookingforpeanuts
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This dressing may be very versatile. Use with salads, roasted veggies. Add your favourite elements to your salad and drizzle throughout.
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✅Recipe dressing: In a medium bowl, combine effectively: 1 tbsp stoneground or Dijon mustard, 1/2 cup vegan mayonnaise, 2 tbsp dietary yeast, 1 tsp minced garlic, 2 tbsp recent lemon juice, 1 tbsp low-sodium soy sauce or tamari, 1 to 2 tsp maple syrup (to style for sweetness), 1-1/2 tsp apple cider vinegar, 1 tbsp extra-virgin olive oil. Salt and black pepper to style. 🌱✅Chickpeas: Rinse and drain 1-15ozcan chickpeas. Rub between paper towels on flat floor to dry. Switch to medium bowl. Toss with 1 tsp garlic powder, olive oil to coat (elective), salt to style. Bake at 400F on lined baking sheet till crispy, about 15-20 minutes.🌱✅Therapeutic massage desired quantity of kale with dressing. Add roasted chickpeas. ✅Add different veggies as desired (roasted or uncooked) and add desired quantity of dressing. ✅Refrigerate any remaining dressing in air-tight container for as much as three days.
