KALE CAESAR SALAD

This Kale Caesar Salad is loaded with crispy chickpea "croutons", healthy homemade parmesan "cheese" and a creamy made from scratch dressing that brings it altogether. See notes to make it 100% Vegan.

Prep Time 15

Cook Time 30

Total Time 45

Servings Servings

Ingredients

1 large bunch Kale stems removed, chopped into bite sized pieces

FOR THE CREAMY CAESAR DRESSING

2 tbsp Tahini
2 tbsp Extra Virgin Olive Oil
2 tbsp Lemon Juice
2 tbsp Apple Cider Vinegar
1 tbsp Dijon Mustard*
2 tsp Capers (plus 1 tsp brine)
1 tsp Nutritional Yeast
1 tsp Worcestershire Sauce*
1 Clove Garlic minced
4 tbsp Water*
Salt and Pepper to taste

FOR THE VEGAN PARMESAN "CHEESE"

3 tbsp Hemp Seeds
2 tsp Nutritional Yeast
¼ tsp Salt

FOR THE SMOKY ROASTED CHICKPEAS

1 15 oz. can Chickpeas drained and rinsed
1 tsp Extra Virgin Olive Oil
1 tsp Liquid Smoke
1 tsp Garlic Powder
¼ tsp Smoked Paprika
¼ tsp Salt
¼ tsp Pepper

Instructions

Preheat the oven to 375°F. Pat the chickpeas dry with a paper towel. Try your best to get as much of the water off as possible*
Add them to a bowl with the olive oil, liquid smoke and chickpea seasonings and toss well to combine.
Arrange in a single layer on a parchment lined baking sheet.
Cook for 30-45 minutes, tossing and rotating the pan halfway through. The chickpeas are done when they're crunchy all over but not burnt. Keep an eye in the last few minutes of cooking to ensure nothing burns.
Meanwhile, remove the kale from the stems and rip or chop it into similar bite sized pieces (I like using my hands for this). Wash, dry well and add to a large bowl. Set aside until ready to use.
In the body of a food processor or blender, add the ingredients for the vegan parmesan cheese - hemp seeds, nutritional yeast, and salt.
Pulse a few times until it's blended but still a little crumbly. Transfer to a bowl and set aside until ready to use.
In the body of a food processor or blender (no need to wash it out after the parmesan), add all the ingredients for the caesar dressing except the water.
Blend until smooth. Add the water, 1 tbsp at a time, until you reach your desired consistency. Transfer to a bowl and set in the fridge to chill until ready to use.
To assemble the salad, add the vegan parmesan cheese and smoky roasted chickpeas to the chopped kale. Drizzle with as much dressing as you desire and toss well to combine. For maximum flavour, let the salad sit for at least 5 minutes before serving (I like sticking it in the fridge to chill at the same time!)

Notes

To make this kale Caesar salad completely vegan, eliminate the worcestershire sauce and ensure that the mustard ingredients are vegan. If not, use whole grain mustard instead.

To easily dry the chickpeas: line a baking sheet with paper towel. Spread the chickpeas on top and then pat with another paper towel while rolling them around a bit.

The water is used for consistency and to thin out the dressing. For best results, add it in 1 tbsp at a time until you reach your desired consistency.

Discard the stems of the kale as they're tough and don't make for a pleasant salad. However, sometimes (depending on my mood) I like leaving a tiny bit in for extra crunch and texture. But this is totally optional and really depends on your personal preference.

Nutrition