Chickpea Caesar Salad
User Reviews
4.9
Chickpea Caesar Salad
Description
The salad combines crunchy roasted or spiced chickpeas with kale that has been hand-massaged using olive oil and lemon juice to soften its texture and reduce bitterness. The cashew-based dressing is prepared by blending soaked raw cashews with Dijon mustard, salt, pepper, fresh garlic, capers and their brine, lemon juice, olive oil, water for thinning, chickpea miso paste, and maple syrup. This blend results in a creamy, tangy dressing with umami notes from the miso and capers that evoke traditional Caesar flavors without dairy.
Adding vegan parmesan cheese and hemp seeds provides optional cheesy and nutty accents. The salad is tossed in the dressing just before serving to maintain texture. It works well as a nutritious lunch or side dish with a satisfying mix of crisp chickpeas, tender kale, and smooth dressing.
Leftover dressing keeps well and can be used on other salads or as a dip. Adjust seasoning in the dressing based on taste preferences, balancing acidity, saltiness, and sweetness.
Ingredients
SALAD
- 1 batch chickpeas or store-bought crispy chickpeas, Tandoori spiced
- 2 large bundles kale 2 large bundles equals ~16 ounces | 554 g, or curly kale, chopped or torn
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- 1/4 cup vegan parmesan cheese (optional)
- 2 Tbsp hemp seed optional
DRESSING
- 1 cup cashew nuts option to soak overnight in cool water, or in hot water for 1 hour, raw
- 1 tsp Dijon mustard
- 1/2 tsp sea salt plus more to taste
- 1/2 tsp black pepper plus more to taste
- 8-12 medium garlic cloves, fresh, chopped
- 4 tsp capers in brine
- 2 tsp caper brine
- 6 Tbsp lemon juice from 2 large lemons (~6 Tbsp or 90 ml
- 3-4 Tbsp olive oil
- 1/2 cup water plus more to thin, hot
- 1 tsp chickpea miso paste or soy miso paste
- 1 tsp pure maple syrup (or sub Stevia to taste)
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(Servings)
Amount Per Serving
Calories 253 kcal
% Daily Value*
| 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 | 12% |
| Fiber | 3.9g | 16% |
| Sugar | 4.5g | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
