Crunchy Vegan Caesar with Crispy Za’atar Chickpeas

Add a 16oz can of chickpeas (drained and rinsed) to a mixing bowl. Pat dry with a paper towel. Add 1 tbsp olive oil, a pinch of salt and pepper, and 2 tsp of za’atar seasoning and toss to coat. Transfer to a lined baking sheet and bake on 400 for 15 minutes. While the chickpeas are cooking, make the dressing in a mixing bowl—add 2 cloves of roasted garlic and 2 tsp of capers and mash. Add in 2 tbsp of tahini, juice of 1 lemon, 1/4 tsp each of salt and pepper, and 1 tbsp of warm water—whisk! Next, thinly slice some kale (you want about 2 cups) and 3 brussel sprouts. Add to the mixing bowl and toss. Serve topped with the crispy chickpeas!