Name: Vegan Kale Caesar Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 (15 oz) canned Chickpeas, drained, rinsed; 1 1/4 tablespoon Olive Oil; 1/2 teaspoon Garlic Powder; 1/2 teaspoon Onion Powder; 1/4 teaspoon Smoked Paprika; 1/4 teaspoon Sea Salt; 1/4 teaspoon Black Pepper; 2 large bunches of Kale, stems removed, chopped into 1-inch pieces; 1 cup Raw Cashews; 3 cups Hot Water; 3/4 cup Water; 2 tablespoons grated Vegan Parmesan Cheese; 2 tablespoons Nutritional Yeast; 2 tablespoons Fresh Lemon Juice; 1 tablespoon Apple Cider Vinegar; 2 cloves Garlic, grated; 1 Shallot grated; 1 teaspoon Dijon Mustard; 1 teaspoon Granulated Sugar; 1 tablespoon Caper Brine; 3/4 teaspoon Salt; 1/4 teaspoon Black Pepper

Close up shot of Vegan Kale Caesar Salad in plate with serving utensils on the side

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.

#Brunch #Healthy Breakfast #Diabetic Friendly #Gluten Free #Lacto Vegetarian #Low Cholesterol #Low Fat #Ovo Vegetarian #Pescetarian #Primal #Vegan #Vegetarian #Whole30 #Comfort Food #Healthy Dinners #Healthy Lunches #Salads #Vegetables

Author: Sarah Leadon

Total rating includes sum of all comments and anonymous votes.

Prevent Screen Saver

Click to avoid screen dimming during cooking.

Time & Serves

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Serves

Ingredients

Salad

1 (15 oz) canned Chickpeas, drained, rinsed
1 1/4 tablespoon Olive Oil
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1/4 teaspoon Smoked Paprika
1/4 teaspoon Sea Salt
1/4 teaspoon Black Pepper
2 large bunches of Kale, stems removed, chopped into 1-inch pieces

Dressing

1 cup Raw Cashews
3 cups Hot Water
3/4 cup Water
2 tablespoons grated Vegan Parmesan Cheese
2 tablespoons Nutritional Yeast
2 tablespoons Fresh Lemon Juice
1 tablespoon Apple Cider Vinegar
2 cloves Garlic, grated
1 Shallot grated
1 teaspoon Dijon Mustard
1 teaspoon Granulated Sugar
1 tablespoon Caper Brine
3/4 teaspoon Salt
1/4 teaspoon Black Pepper

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.

Nutrition Disclosure