Ingredients

For the Salad

• ½ small loaf crusty bread, such as sourdough, torn into 1-inch pieces (about 2 cups)

• 60 ml extra-virgin olive oil

•  ½ jar chickpeas, drained, rinsed and thoroughly dried

• 1 large bunch kale, stems removed and roughly chopped into 1-inch pieces (about 4 cups)

• 1 large head romaine lettuce, roughly chopped into 1-inch pieces 

For the Dressing

• 150 grams whole (unroasted) cashews

• 1 snack-size (2-by-3-inch) sheet roasted nori, crumbled (optional)

• 30 grams nutritional yeast, plus more for serving

• 60 ml fresh lemon juice (from 1 to 2 lemons)

• 3 garlic cloves

• 2 teaspoons brine from a jar of capers

• 1 teaspoon Dijon mustard

• 1 teaspoon white miso paste

• ¾ teaspoon salt

• ½ teaspoon freshly ground black pepper