Description
Vegan caesar salad with crispy chickpea “croutons” and a creamy oil-free avocado tahini dressing. Enjoy for weekday lunches, a side salad, or light dinner.
Ingredients
Crispy Chickpeas
- 1 15 oz can chickpeas, drained and rinsed
- 1 TBSP Tandoori Masala seasoning (or sub your favorite spices)
- 1 tsp avocado oil
- Himalayan sea salt, to taste
- Black pepper
Avocado Tahini Cream
- 1 small avocado
- 2 TBSP runny tahini
- 2 TBSP lemon juice
- 4–6 TBSP filtered water
- Himalayan sea salt, to taste
- Black pepper
- 1/4 tsp garlic powder
Kale Salad
- 1 bundle of kale, torn into bite-sized pieces
Instructions
- Wash and shred your kale and set it aside for easy assembly later.
- Heat a skillet over medium high with a bit of avocado oil spray. Add the chickpeas and cook for 5 minutes, until they start to brown a little. Add in the tandoori masala seasoning (or spice of choice), Himalayan sea salt, and black pepper, and stir to combine. Cook an additional 5-10 minutes, until the chickpeas start to pop and crack and are browned on all sides.
- Meanwhile, prepare your avocado cream tahini by combining avocado, lemon juice, tahini, Himalayan sea salt, black pepper, and garlic powder in a blender and processing unil smooth and creamy.
- Add the washed shredded kale to a large bowl and add the avocado tahini cream. Massage the dressing into the kale leaves and allow to sit for 5-10 minutes to soften the kale.
- To serve, add the massaged kale to bowls and top with crispy chickpea croutons, optional microgreens, and fresh black pepper. Enjoy immediately.
- Store leftover salad in the refrigerator for 1-2 days, though best when fresh.
Notes
Salad adapted from Minimalist Baker
Dressing adapted from Love & Lemons
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Salad, Entree
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free Option