Description
Kale caesar salad with crispy chickpeas and vegan caesar dressing. Serve with cherry tomatoes, hemp hearts, and cheezy white bean dip!
Ingredients
Kale Caesar
- 1 large or 2 small bunches of lacinato kale, finely chopped
- 1 can of chickpeas, drained and rinsed
- Drizzle of avocado oil
- 1/4 cup pumpkin seeds
- 1/4 cup hemp hearts
- 1 pint cherry tomatoes, halved
- ½ – ¾ cup Cheezy White Bean Dip
Vegan Caesar Dressing
- 1/4 cup runny tahini
- 1/3 cup unsweetened almond milk yogurt
- 1 tsp dijon mustard
- 1/2 large lemon, squeezed
- 1/4 cup filtered water
- ¼ tsp garlic powder
- 1 tsp miso paste
- pinch of Himalayan sea salt
- pinch of black pepper
Instructions
- First, prepare the chickpeas. Preheat the oven to 400°F and line a baking sheet with parchment paper. In a bowl, toss the chickpeas with avocado oil until they’re evenly coated. Spread them out on a baking sheet and bake for 20-25 minutes, or until golden brown and crispy. Shake the pan once halfway to ensure even roasting.
- While the chickpeas are roasting, prepare the vegan caesar dressing. In a small bowl, whisk together the tahini, yogurt, dijon mustard, lemon juice, water, garlic powder, and miso paste until it’s smooth. You want the dressing to be thick but well combined.
- Add the shredded kale to a large mixing bowl and drizzle it with a bit of olive oil. Massage the kale with your hands to start to break down the leaves. Set it aside.
- Blend up the Cheezy White Bean Dip if you haven’t done so prior to starting this recipe.
- To assemble the salad, add the massaged kale to a bowl and add the vegan caesar dressing on top. Mix well with a spatula or spoon so the kale is completely coated. Top the salad with the roasted chickpeas, cherry tomatoes, pumpkin seeds, and hemp hearts. Serve with several spoonfuls of Cheezy White Bean Dip. Enjoy immediately!
- If you’re not eating the salad all at once, store the massaged kale, toppings, and dressing separately and recombine for lunches throughout the week. Dressing will keep for up to one week.
Notes
Recipe adapted from Upbeetandkaleingit
- Prep Time: 30 mins
- Cook Time: 25 mins
- Category: Salad, Lunch, Meal Prep
- Method: Hand-mix, Oven, Blender
- Cuisine: Vegan, Gluten-Free, Grain-Free, Refined-Sugar-Free