Plant-Based Caesar Bowl with Crispy Chickpeas - The Whole30® Program

Ingredients

• 2 (15) oz cans chickpeas (drained, rinsed, and patted dry)
• 1.5 lbs russet potatoes (cut into small ½” pieces)
• 3 tbsp + 1 tsp garlic olive oil (divided)
• 2 tsp garlic powder
• 2 tsp garlic salt
• 1 large bunch fresh kale (de-stemmed and cut into small pieces)
• 1 large head romaine (cut into small pieces)
• 2 avocados
• 1 cup pepitas
• 1/2 red onion (sliced thin)
• 1 cup compatible plant-based mayo
• 1/4 cup compatible plant-based hummus
• 1/4 cup fresh lemon juice
• 1 tbsp juice from a jar of capers
• 1 tsp (heaping) Dijon mustard
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 tsp salt
• soy milk (to desired consistency)