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Vegan Kale Caesar Salad with Roasted Chickpeas

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Vegan Kale Caesar Salad with Roasted Chickpeas

Prepare to revolutionize your salad game with a mouthwatering Vegan Kale Caesar Salad that proves healthy eating can be absolutely irresistible! Imagine crispy roasted chickpeas, massaged kale, and a creamy dairy-free dressing that'll make you forget traditional Caesar salads ever existed. This isn't just a salad - it's a flavor explosion that will transform your perception of plant-based cuisine, packed with nutrients, protein, and a crunch that'll keep you coming back for more.

Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings

Ingredients

  1. 1 bunch kale, chopped
  2. 1 can chickpeas, drained and rinsed
  3. 2 tbsp olive oil
  4. 1/2 tsp garlic powder
  5. 1/4 tsp salt
  6. 1/4 cup nutritional yeast
  7. 1/4 cup tahini
  8. 2 tbsp lemon juice
  9. 1 clove garlic, minced
  10. Fresh pepper to taste

Instructions

  1. Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper to prepare for roasting chickpeas.
  2. Drain and thoroughly pat dry the chickpeas using a clean kitchen towel or paper towels. Removing excess moisture ensures crispy roasting.
  3. In a mixing bowl, toss chickpeas with 1 tbsp olive oil, garlic powder, and salt. Spread evenly on the prepared baking sheet in a single layer.
  4. Roast chickpeas in the preheated oven for 20-25 minutes, shaking the pan halfway through to ensure even browning. They should be golden and crispy.
  5. While chickpeas are roasting, prepare the kale by washing thoroughly and removing tough stems. Chop the kale into bite-sized pieces.
  6. Create the vegan Caesar dressing by whisking together tahini, lemon juice, minced garlic, nutritional yeast, remaining olive oil, and fresh ground pepper until smooth and creamy.
  7. Massage the chopped kale with half the dressing to help soften the leaves and enhance flavor absorption. Let sit for 5-10 minutes.
  8. Once chickpeas are crispy and golden, remove from oven and let cool for 5 minutes.
  9. Combine massaged kale with roasted chickpeas, drizzle remaining dressing, and toss gently to coat evenly.
  10. Serve immediately, garnishing with extra nutritional yeast or fresh cracked pepper if desired.

Tips

  1. Moisture is the enemy of crispy chickpeas - make sure to thoroughly pat them dry before roasting.
  2. Massaging the kale isn't just a trendy technique; it breaks down the tough fibers and makes the leaves more tender and flavorful.
  3. Use fresh lemon juice for the dressing - bottled juice can taste flat and less vibrant.
  4. Allow the dressed kale to sit for 5-10 minutes before serving to let the flavors meld and the leaves soften slightly.
  5. For extra texture, consider adding toasted breadcrumbs or chopped nuts as a final garnish.
  6. The dressing can be made ahead and stored in the refrigerator for up to 3-4 days, making meal prep a breeze.

Nutrition Facts

Calories: 280kcal

Carbohydrates: 25g

Protein: 15g

Fat: 16g

Saturated Fat: g

Cholesterol: 0mg

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