CREAMY Vegan Kale Caesar Salad with Crispy Chickpeas

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor without dairy.

croutons

🥗Healthier: toasted whole grain bread

💰Cheaper: store-bought bread cubes

Toasted whole grain bread is healthier and can be made at home.

Chop 1 tablespoon of capers into a paste.

Add 1/4 cup of tahini to the capers.

Add 2 to 3 tablespoons of fresh lemon juice to the mixture.

Add 1 to 2 large cloves of garlic, minced.

Add 1/2 teaspoon of Dijon mustard and 1 teaspoon of caper brine to the dressing.

Season with salt and pepper to taste.

Add 1 to 2 tablespoons of water to adjust the consistency of the dressing, mixing well.

If the dressing is too thick, add more water carefully to avoid making it too runny.

Blend the dressing with an immersion blender for a creamier texture, if desired.

In a pan over medium heat, add 1 can of rinsed and drained chickpeas and 1 tablespoon of olive oil or avocado oil.

Sprinkle 1 tablespoon of Italian seasoning and 1 to 2 teaspoons of garlic powder over the chickpeas.

Cook the chickpeas in the pan for 7 to 8 minutes until crispy, stirring frequently.

Wash and chop one bunch of kale into bite-sized pieces.

In a large mixing bowl, add the chopped kale and the prepared Caesar dressing, massaging the dressing into the kale to soften it.

Add the crispy chickpea croutons to the salad just before serving to maintain their crispiness.

Optionally, top with nutritional yeast, vegan Parmesan cheese, or a squeeze of fresh lemon juice before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens