Kale + Brussels Sprout Caesar Slaw w/ Pine Nut "Parm" + Smoky Chickpeas

This Kale & Brussels Sprout Caesar Slaw with Pine Nut "Parm" & Smoky Chickpeas is a super delicious, super healthy way to get those good greens in! Prep this today to last all week.

INGREDIENTS
Baby kale lettuces
@saffronroadfood Chipotle Crispy Chickpeas

For the dressing:
1/2 cup raw cashews, soaked in boiling water for 15-20 mins
3 tbsp lemon juice
1/2 tbsp nutritional yeast
1/4 tsp tamari
2 tsp tahini
1 tsp dijon mustard
3-4 cloves of garlic, minced
3-4 tbsp olive oil
1 tsp maple syrup
salt + pepper
1/4 cup water + extra to thin

For the Pine nut "parm":
1/2 cup raw pine nuts
2 tbsp raw sesame seeds
1 tbsp nutritional yeast
salt + pepper

DIRECTIONS
Drain cashews and place them in an upright blender. Add the lemon juice, nutritional yeast, tamari, tahini, dijon, garlic, olive oil, maple syrup, salt, pepper, and 1/4 cup of water. Blend on high until you have a smooth mixture. Slowly add more water by the teaspoon until you have a dressing that will run off the back of a spoon. Scrape the dressing into a sealable container and refrigerate until ready to use.

For the pine nut "parm," in a food processor, combine the pine nuts, sesame seeds, nutritional yeast, salt, and pepper. Blend/Pulse until you have a crumbly mixture. Check it for seasoning and adjust if necessary. Set aside.

Toss kale with about half of the caesar dressing and some flaky salt. Sprinkle the pine nut "parm" and smoky chickpeas on top to finish.