Vegan Kale Caesar Salad

_INGREDIENTS:

• 150g kale
• 1 capsicum (any colour)
• 1 carrot

_{CRUNCHY CHICKPEAS:}

• 1 420g tin chickpeas 
• 1 Tbsp olive oil 
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp paprika 
• ¼ tsp salt 
• ¼ tsp cumin

CROUTONS:

• 100g leftover bread
• 1 tsp olive oil 
• Salt & Pepper

_{INSTRUCTIONS:}

1. Remove the kale leaves from the stalks (save the stalks in a container & freeze - you can add these to stock, stir-fries, or smoothies).
2. Grate the carrot and slice the capsicum into small pieces
3. Make the crispy chickpeas: Preheat the oven to 200°C. Drain and rinse the chickpeas, then pat dry with a clean cloth. Place the dried chickpeas into a bowl and combine with the olive oil, salt, and spices. Transfer to a baking tray and bake for 20 minutes or until crispy. Remove from the oven and set aside to cool. OR you can cook these in the air fryer at 180°C for 12 minutes. 
4. Make the croutons: Break or chop the bread into smaller pieces and toss in olive oil, salt and pepper. Place the croutons onto a baking tray and bake in the oven for 8-10 minutes at 180°C until golden brown and crispy. Remove from the oven and set aside to cool. OR you can cook these in the air fryer for 5 minutes at 180 until golden and crispy.
5. Make the dressing: Scoop out the avocado flesh & place in a blender or food processor with the remaining dressing ingredients. Blitz until smooth and creamy. Season with salt and pepper.
6. Make the vegan parmesan cheese: Blitz all the ingredients in a food processor until a bread crumb texture forms. 
7. To assemble the salad: Place the kale leaves into a bowl, add the dressing and use your hands to massage the creamy avocado dressing into the kale for 1 minute. Then add the capsicum, grated carrots, crunchy chickpeas, and croutons. Sprinkle over the vegan parmesan cheese and toss.