Instructions

• Preheat the oven to 450°F (230°C).
• Place the chickpeas onto a baking sheet and drizzle with 1 tablespoon of the olive oil, a pinch of salt and the ground cumin. Stir to coat the chickpeas in the seasoned oil. Then place the tray into the hot oven and cook for 10-15 minutes until the chickpeas become crunchy.
• Meanwhile, place the kale onto a separate baking sheet and drizzle with the remaining olive oil and season with salt. Place the tray into the oven and cook for about 5 minutes until crispy.
• To make the dressing, place the cashews in a small pot and cover with water. Bring to a boil and simmer on high for 5 minutes. Drain the cashews and place them into a food processor or high-speed blender. Add the remaining dressing ingredients and blend until smooth, adding a little more milk as required to reach the desired consistency.
• To serve, transfer the crispy kale and chickpeas into a big bowl, add the drained lentils, and drizzle over the dressing.