Roast Kumara & Chickpea Salad With Almond 'Parmesan' Cheese

Make your own dairy-free 'parmesan cheese'! So simple, and it adds delicious flavor to any salad.

For The Almond Parmesan Cheese...

• 1/2 cup activated almonds
• 1/4 cup nutritional yeast
• 1/4 tsp garlic powder
• 1/2 tsp fine sea salt

Add all ingredients to blender or food processor and pulse until crumble forms.

For The Salad...

• 1 cup baby spinach
• 1 1/2 cups cooked chickpeas (400g tin), drained and rinsed well
• 1 large kumara (sweet potato), diced into 1/2 inch (1cm) cubes
• 1/2 cup crumbled feta cheese (omit if vegetarian or vegan)
• 1 cup packed flat-leaf parsley leaves, roughly chopped

For The Dressing…

• 1/4 cup raw apple cider vinegar
• pinch of fine sea salt
• pinch of black pepper
• 1 tbsp pure maple syrup
• 1/3 cup extra virgin olive oil
• 1 garlic clove, minced
• 1 tbsp dijon mustard

Toss together all salad ingredients, sprinkle with almond parmesan and top with dressing!