Vegan Kale Caesar Salad with Chickpea Croutons and Pickled Onions

Ingredients

• 4 cups kale, any variety (I used lacinato / dinosaur kale), washed and torn into bite-size pieces
• 2 tablespoons capers
• 1-15 oz can chickpeas, drained
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 cup pickled red onions, optional
• 1-15 oz can white beans (can sub soaked cashews or tofu), drained and rinsed
• Juice of 1 lemon
• 3 tbsp unfortified nutritional yeast
• 1 tbsp capers
• 1 tbsp brine from capers
• 1 tsp yellow or white miso paste (use chickpea miso paste if avoiding soy)
• 1-2 tsp ume plum vinegar
• 1 tbsp dulse flakes
• 1/4 cup water, for blending