On a sheet pan, add the chickpeas, drizzle with olive oil, season with salt, garlic powder, lemon pepper, smoked paprika and black pepper. Toss well til all are coated and bake at 400 degrees for 20 minutes until crispy.
Roasted Vegetables
On a sheet pan drizzle the cauliflower with olive oil and season with salt, toss gently. Spread out to a single layer
Make a little space and add whole baby bell peppers to the sheet pan as well.
Bake at 400 degrees for 20 minutes. Remove the bell peppers at the 15 minute mark.
Squeeze lemon over the cauliflower to make color and flavor pop
Remove stems of baby bell peppers and chop rustically.
Creamy Cashew and Garlic Caesar Dressing
In a blender, add cashews, garlic, lemon, olive oil, water, salt and pepper and blend until smooth and creamy. Scrape down the sides a couple times to achieve the desired creamy texture. Blenders vary.
Salad
In a large bowl add the cabbage and kale and squeeze the lemon over them. Then add the cashew caesar and massage through the kale and cabbage gently until distributed well and you feel the kales leaves "relax" a bit.
Add the cooled red peppers, cauliflower and crispy chickpeas and mix gently.