Vegan Kale Caesar Salad
User Reviews
5
Vegan Kale Caesar Salad
Description
This salad features kale leaves massaged with olive oil to soften their texture. The roasted chickpeas, seasoned with cumin, paprika, coriander, and nutritional yeast, provide a crunchy, savory contrast. The homemade vegan Caesar dressing uses hemp seeds blended with olive oil, lemon juice, garlic, capers, mustard, and a touch of maple syrup, creating a creamy and tangy sauce without dairy.
After roasting, the chickpeas cool to develop crispness and are then combined with kale leaves dressed lightly with the Caesar dressing. Additional dressing can be added when serving for richer flavor.
This salad is suitable as a nutritious side or a light main dish and can be topped with vegan parmesan for added taste. The dressing's ingredients, including capers and coconut aminos, provide complexity often valued in Caesar dressings.
Nutrition information per serving is approximately 133 calories with 12g fat and 4g protein, calculated excluding dressing.
Ingredients
Roasted Chickpeas
- 2 chickpea 14 ounce cans
- 2 tablespoon olive oil
- 1 tablespoon nutritional yeast optional
- 1 teaspoon cumin
- 1/2 ground coriander heaping teaspoon
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper ground
Kale Salad
- 1 kale equal to about 8 cups chopped, medium-large bunch
- 1 tablespoon extra virgin olive oil
Vegan Caesar Dressing
- 1/2 cup hemp seeds hulled
- ¼ cup extra virgin olive oil
- ⅓ cup lemon juice about 1 ½ medium lemons
- 3 tablespoons water to thin
- 1/2 tablespoon Dijon mustard
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 10 garlic medium cloves
- 1 tablespoon capers in brine
- 1 teaspoon brine juice
- 1 teaspoon coconut aminos
- 1 teaspoon maple syrup to taste*
Instructions
- Roast chickpeas: Preheat oven to 400ºF and line medium baking sheet with parchment paper. Make sure chickpeas are completely dry and loose skins removed. In medium bowl add oil, chickpeas, nutritional yeast and spices. Mix to combine and transfer to baking sheet. Bake for about 30-40 minutes, until crispy. Remove pan from oven and allow chickpeas to cool so they get crunchy.
- Prepare the kale: While the chickpeas are roasting, prepare the kale by removing thick stems from kale, chop, wash and spin dry (I use this). Add chopped kale to large bowl with a little bit of olive oil, then massage oil into kale leaves.
- Make the dressing: in a small blender, combine all dressing ingredients and blend until smooth. Note: add everything but maple syrup, then taste test before adding 1-2 tsp, to your liking.
- Assemble: Toss kale with about half of the caesar dressing, add roasted chickpeas and serve. Top with more dressing as desired, maybe some vegan parmesan cheese. Enjoy!
Notes
- Ensure chickpeas are completely dry before roasting for maximum crispness and remove loose skins.
- Massage kale with olive oil to soften the leaves, making the texture more palatable.
- Adjust maple syrup in the dressing to balance acidity and sweetness to taste.
- Leftover dressing keeps well and can enhance other dishes like vegan parmesan cheese or pasta.
- Roast chickpeas at 400°F for 30-40 minutes until crisp, allowing them to cool before adding to salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Serving | 1salad | |
| Calories | 299kcal | 15% |
| Carbohydrates | 40g | 13% |
| Protein | 13g | 26% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 6g | 35% |
| Sodium | 460mg | 19% |
| Fiber | 13g | 52% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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