Nutrition balance score
Great
Glycemic Index
42
Low
Glycemic Load
49
High
Nutrition per serving
Calories825.6 kcal (41%)
Total Fat26.1 g (37%)
Carbs115.9 g (45%)
Sugars20.2 g (22%)
Protein37.8 g (76%)
Sodium686.8 mg (34%)
Fiber27 g (96%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
60gquinoa
uncooked
2slices whole-grain bread
cut into large cubes
450gchickpeas
cooked
180gkale
180gcherry tomatoes
halved
Dressing
Instructions
Prepare grains
Step 1
In a saucepan over high heat, bring quinoa and 160 ml water to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let cool; fluff quinoa with a fork.
Pot
quinoa60gSoak cashews
Step 2
In a bowl, soak cashews in very hot water for 15 minutes. Drain the water and rinse the nuts.
Bowl
cashews70gMake croutons
Step 3
Bake breadcrumbs in the air fryer, settings TBD.
Air FryerHeat
slices whole-grain bread2 Prepare kale salad
Step 4
In a bowl, combine chickpeas, cooked quinoa, kale, and tomatoes.
BowlMake Caesar dressing
Step 5
In a high-powered blender (or food processor), combine soaked cashews, vinegar, plant milk, Dijon mustard, and garlic. Process until smooth. Season with salt and pepper to taste.
Assemble & serve
Step 6
Pour about half the Caesar dressing over kale salad; toss to coat. Top with croutons and serve with remaining dressing on the side
