BY SHALEEN DESTEFANO

This was supposed to read Vegan Caesar Salad, but we don’t know how to eat Caesar salad without Parmesan cheese. Because that would be a crime. This is adapted from the Vegan version the NYT chefs whipped up. But it’s still rich with vitamins, protein and packed with flavor. Especially with the generous helping of parmesan we want you to add. We make ours with Kale alone, but feel free to add romaine to cut the bitterness. This salad pairs nicely with a protein of your choice, crusty bread or all on its own. The best part is that it’s versatile. Add to this whatever your heart desires. Yield: 2 to 4 servings.

SALAD INGREDIENTS

¼ cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

1(14-ounce) can chickpeas, drained, rinsed and thoroughly dried

1-2 large bunches of lacinato kale, stems removed and roughly    chopped into 1-inch pieces (about 4-6 cups)

*Don’t buy the pre-bagged kale, as it often includes bitter stems

1/2 cup of freshly grated parmesan cheese

DRESSING INGREDIENTS

1cup whole (unroasted) cashews

¼ cup nutritional yeast, plus more for serving

¼ cup fresh lemon juice (from 1 to 2 lemons)

3 garlic cloves

2 teaspoons brine from a jar of capers

1 teaspoon Dijon mustard

1 teaspoon white miso paste

¾ teaspoon kosher salt

½ teaspoon freshly ground black pepper

Step 1

Heat the oven to 400 degrees. On a medium baking sheet, toss the chickpeas with remaining 2 tablespoons oil; season generously with salt and pepper. You can add cayenne, or cumin if you’d like to give them a kick. Bake until chickpeas are browned and crisp, stirring halfway through, about 20 minutes for the chickpeas. Set aside.

Step 2

While the chickpeas roast, prepare your dressing: To a high-speed blender, add all the dressing ingredients, plus ¾ teaspoon kosher salt, ½ teaspoon pepper and ¾ cup water; blend until completely smooth, 3 to 4 minutes, scraping down the sides with a rubber spatula every now and again. Set dressing aside. (You should have 1½ cups).

Step 3

In a large bowl, add the kale and the dressing. Using your hands, massage the kale until slightly softened. Add the half the roasted chickpeas and parmesan; toss to coat and season to taste with salt and pepper.  Top with remaining roasted chickpeas and parmesan; grind black pepper over, and serve immediately.