TRAVEL light
Kale caesar salad
SERVES 2
400g can chickpeas
¼ tsp ground cumin
¼ tsp ground turmeric
¼ tsp smoked paprika
Pinch of sea salt
1 tsp olive oil
80g (2 cups) kale leaves, shredded
80g (2 cups) cos lettuce leaves, roughly chopped
½ red onion, finely sliced
1 avocado, sliced
TEMPEH BAKON
¼ tsp smoked paprika
¼ tsp liquid smoke (see Tip)
2 tsp coconut aminos or tamari
1 tsp coconut sugar
Pinch of sea salt
150g tempeh, finely sliced
CAESAR DRESSING
125ml (½ cup) aquafaba (chickpea water from the can)
80g (½ cup) cashews
Juice of 1 lemon
1 tsp Dijon mustard
2 garlic cloves
2 tsp capers, drained and rinsed
Pinch sea salt and freshly ground black pepper
1 tbsp nutritional yeast flakes (optional)
