Kale Slaw with Chickpea Caesar Dressing and New Potato Croutons - alive magazine

Ingredients

• 1/2 lb (225 g) new potatoes
• 2 Tbsp (30 mL) butter or coconut oil
• 1/2 tsp (2 mL) dried dill
• 1/4 tsp (1 mL) sea salt
• 1 cup (250 mL) cooked chickpeas, drained and rinsed if using canned
• 1 to 2 garlic cloves, minced
• 1/4 cup (60 mL) lemon juice
• 1/4 cup (60 mL) grated Parmesan cheese or nutritional yeast (for dairy-free)
• 1/3 cup (80 mL) extra-virgin olive oil
• 1/2 tsp (2 mL) ground black pepper
• 1/2 cup (125 mL) water, to thin (you may not use full amount)
• 1 bunch kale, de-stemmed and sliced into thin ribbons