Vegan Kale Caesar Salad

Close up shot of Vegan Kale Caesar Salad in plate with serving utensils on the side
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Caesar salads are one of the most famous salads in the world. But because you're vegan doesn't mean you have to miss out on the delicious treat known as Caesar salad. Instead of iceberg Lettuce to make this vegan recipe, we used kale. Some people do not like kale because it is too tough. But the secret to using kale in salads is to massage it. Massaging kale breaks down the tough fibers leaving behind tender leaves. We added crunchy roasted chickpeas to the Vegan Kale Caesar Salad and made a homemade dressing from raw cashews. We hope you enjoy this vegan kale Caesar salad.

Author: Sarah Leadon
Rate
Average: 5 (4 votes)
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Serves
4

Ingredients

Salad
Dressing

Instructions

Salad
Preheat oven to 425 °F. Grease rimmed baking sheet with nonstick cooking spray
Place rinsed chicken peas onto a clean kitchen towel and pat them dry. 
Place chickpeas on baking sheet. Add 1 tablespoon of olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss to combine. 
Bake the chickpeas in preheated oven for 20-30 minutes until the chickpeas are crispy.
Dressing
Place cashews into a large bowl. Add hot water and let soak for 5 minutes. Drain cashews.   
Add cashews to a high-speed blender along with 3/4 cup water, Parmesan cheese, nutritional yeast, lemon juice, apple cider vinegar, garlic, shallot grated, Dijon mustard, granulated sugar, caper brine, salt, and black pepper until smooth. 
Place the prepared kale into a large salad bowl. Add 1 teaspoon oil and massage kale for 2-3 minutes until wilted. 
Add chickpeas and Caesar dressing. Toss to combine. 

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Keywords
vegan, kale caesar salad, lemon, recipe, chicken, half baked, romaine, avocado

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