Chickpea Caesar Salad

Name: Chickpea Caesar Salad
Prep time: 30 min
Total time: 30 min
Yield: 6 (Servings)
Ingredients: 1 batch Tandoori Spiced Chickpeas; 2 large bundles lacinato or curly kale, chopped or torn; 1 Tbsp olive oil; 1 Tbsp lemon juice; 1/4 cup Vegan Parmesan Cheese; 2 Tbsp hemp seeds; 1 cup raw cashews; 1 tsp Dijon mustard; 1/2 tsp each sea salt and black pepper, plus more to taste; 8-12 medium cloves fresh garlic, chopped; 4 tsp capers in brine; 2 tsp brine juice from capers; 6 Tbsp lemon juice (2 large lemons yield ~6 Tbsp or 90 ml); 3-4 Tbsp olive oil; 1/2 cup hot water; 1 tsp chickpea (or soy) miso paste; 1 tsp pure maple syrup

User Reviews

4.9

105 reviews

Excellent

Prep Time
30 mins
Total Time
30 mins
Servings
6 (Servings)
Calories
253 kcal
Course
Salad
Cuisine
Italian, Vegan

Chickpea Caesar Salad

Valerie Marks

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This Chickpea Caesar Salad is ready in just 30 minutes! Kale provides a hearty base while the zesty cashew Caesar dressing brings the whole dish to life. The perfect side to any main!

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Ingredients

Servings

SALAD

1 batch Tandoori Spiced Chickpeas (or store-bought crispy chickpeas)
2 large bundles lacinato or curly kale, chopped or torn (2 large bundles equals ~16 ounces | 554 g)
1 Tbsp olive oil
1 Tbsp lemon juice
1/4 cup Vegan Parmesan Cheese (optional)
2 Tbsp hemp seeds (optional)

DRESSING

1 cup raw cashews (option to soak overnight in cool water, or in hot water for 1 hour)
1 tsp Dijon mustard
1/2 tsp each sea salt and black pepper, plus more to taste
8-12 medium cloves fresh garlic, chopped
4 tsp capers in brine
2 tsp brine juice from capers
6 Tbsp lemon juice (2 large lemons yield ~6 Tbsp or 90 ml)
3-4 Tbsp olive oil
1/2 cup hot water (plus more to thin)
1 tsp chickpea (or soy) miso paste
1 tsp pure maple syrup (or sub Stevia to taste)

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Instructions

If serving with crispy chickpeas, prepare at this time (see link above).
To prepare dressing, add raw cashews, dijon mustard, salt, pepper, garlic, capers, brine juice (from capers), lemon juice, olive oil, hot water, miso paste, and maple syrup to a small or high-speed blender. Blend until creamy and smooth, scraping down sides as needed. Add enough water to thin until pourable.
Taste and adjust seasonings as needed, adding more lemon or mustard for zing, salt or capers for saltiness, olive oil for creaminess, maple syrup to sweeten, or miso for more depth of flavor. Set aside.
Add kale to a large mixing bowl. Drizzle with 1 Tbsp (15 ml) each olive oil and lemon juice as recipe is written. Massage by hand to remove some of the bitterness and soften the texture (see photo).
Add desired amount of dressing, plus vegan parmesan cheese and hemp seeds (both optional). Toss to coat and top with crispy chickpeas. Serve immediately. There may be leftover dressing, which will keep covered in the refrigerator for up to 7-10 days. Not freezer friendly.

Notes

*Nutrition information is a rough estimate calculated with lesser amount of garlic and olive oil and without optional ingredients.*Recipe adapted from our Kale Caesar Salad from Minimalist Baker's Everyday Cooking.

Nutrition Information

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Serving 1servings Calories 253 (13%) Carbohydrates 17.4g (6%) Protein 7.8g (16%) Fat 19.3g (30%) Saturated Fat 3g (15%) Sodium 334mg (14%) Potassium 561mg (16%) Fiber 3.9g (16%) Sugar 4.5g (9%)