A nut-free, no-blend, tangy dressing that's versatile and pairs well with salads and roasted veggies. Includes roasted chickpeas for added texture and flavor.
1: In a medium bowl, mix well stoneground or Dijon mustard, vegan mayonnaise, nutritional yeast, minced garlic, fresh lemon juice, low-sodium soy sauce or tamari, maple syrup, apple cider vinegar, and extra-virgin olive oil.
2: Rinse and drain 1 can of chickpeas. Rub between paper towels on a flat surface to dry.
3: Transfer chickpeas to a medium bowl and toss with garlic powder, optional olive oil, and salt to taste.
4: Bake chickpeas at 400°F on a lined baking sheet until crispy, about 15-20 minutes.
5: Massage desired amount of kale with the dressing.
6: Add roasted chickpeas.
7: Add other veggies as desired (roasted or raw) and drizzle with desired amount of dressing.
8: Refrigerate any remaining dressing in an air-tight container for up to 3 days.
