Recipe Caesar Salad with Herb-roasted Chickpeas

• 1 head cos lettuce
• 1 bunch kale, stems removed
• 1 small Lebanese cucumber
• 1 punnet cherry tomatoes

Herb-roasted Chickpeas

• 400g tin chickpeas, liquid reserved
• 1 1/2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon smoked paprika (optional)
• 1 teaspoon onion powder or granules
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon cracked black pepper, or to taste

Caesar Dressing

• 1/2 cup raw natural cashews, soaked for at least 10 minutes in boiling water, or overnight in cold water
• 1 1/2 tablespoons aquafaba (liquid from tin of chickpeas)
• 1 tablespoon lemon juice
• 1 1/2 teaspoons tamari or soy sauce (gluten-free, if needed)
• 1-2 cloves garlic, peeled
• 2 teaspoons dijon mustard
• 2 teaspoons capers, drained
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon cracked black pepper
• 3 tablespoons mild-flavoured olive oil or canola oil