Roasted Potato and Chickpea Kale Salad

Ingredients

• 1 lb potatoes (cut into 1-inch pieces)
• 1½ cups cooked chickpeas
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• 2 tbsp nutritional yeast
• Pinch of salt and pepper
• 2 tbsp olive oil
• 90 g silken tofu
• ¼ cup (30g) raw cashews (soaked in hot water for at least 10 minutes)
• 3 tbsp lemon juice
• 1 tsp miso
• 2 tsp mustard
• 1 clove garlic
• 2 sprigs of dill
• 4 cups kale leaves (chopped)
• 1 carrot (shredded)
• 1 Persian cucumber (sliced)
• ½ cup grape or cherry tomatoes (halved)
• 2 sprigs of dill (chopped)
• handful of parsley (chopped)
• 2 tbsp hemp seeds