2/3 cup quinoa, rinsed well and drained
1 1/3 cups water
In a saucepan over high heat, bring quinoa and water to a boil. Reduce heat to low, cover and simmer 20 minutes. Remove from heat and let cool; fluff quinoa with a fork.
4 slices gluten-free bread, cut into large dice. Bake in preheated 375 degree oven until crisp, about 8-10 minutes. Remove and let cool.
½ cup sunflower seed butter
½ cup white wine vinegar
¾ cup unflavored plant milk
2 2/3 tablespoons Dijon mustard
2 cloves garlic
Sea salt and freshly ground pepper
In a high powered blender (or food processor), combine sunflower seed butter, vinegar, plant milk, Dijon mustard, and garlic. Process until smooth. Season with salt and pepper to taste.
Kale Salad mixture:
2 (15 oz) cans chickpeas, drained and rinsed, (about 3 cups)
12 oz baby kale (about 12 cups)
12 oz cherry tomatoes, halved (about 2 cups)
Combine chickpeas, cooked quinoa, kale and tomatoes in a large bowl
Assemble and serve:
Pour about half of the dressing over the kale salad; toss to coat. Top with croutons and serve with the remaining dressing on the side