Description
This Vegan Kale Caesar Salad is a delightful twist on the classic Caesar, featuring crispy roasted chickpeas for added crunch and a creamy, tangy dairy-free dressing made from hemp seeds, garlic, and lemon juice. Packed with bold flavors and nutrient-rich kale, this salad is perfect for a healthy, satisfying lunch or dinner.
Ingredients
Roasted Chickpeas
- 2 (14 ounce) cans chickpeas
- 2 tablespoons olive oil
- 1 tablespoon nutritional yeast (optional)
- 1 teaspoon cumin
- 1/2 heaping teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Salad Base
- 1 medium-large bunch of kale (about 8 cups chopped)
- 1 tablespoon extra virgin olive oil
Dressing
- 1/2 cup hulled hemp seeds
- 1/4 cup extra virgin olive oil
- 1/3 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 medium garlic cloves
- 1 tablespoon capers in brine
- 1 teaspoon brine juice
- 1 teaspoon coconut aminos
- 1 teaspoon maple syrup (to taste)
Instructions
- Roast Chickpeas: Preheat your oven to 400ºF and line a medium baking sheet with parchment paper. Rinse chickpeas and ensure they are completely dry, removing any loose skins. In a medium bowl, toss the chickpeas with olive oil, nutritional yeast, cumin, coriander, paprika, kosher salt, and black pepper until evenly coated. Spread chickpeas on the baking sheet in a single layer and bake for 30-40 minutes until crispy and golden. Remove from oven and let cool to develop a crunchy texture.
- Prepare the Kale: While the chickpeas roast, remove the thick stems from the kale. Chop the leaves roughly, wash them thoroughly, and spin dry completely. Place the chopped kale in a large bowl, drizzle with 1 tablespoon of extra virgin olive oil, and massage the oil into the leaves to soften and enhance flavor.
- Make the Dressing: In a small blender, combine hulled hemp seeds, extra virgin olive oil, lemon juice, water, Dijon mustard, black pepper, kosher salt, garlic cloves, capers with their brine juice, coconut aminos, and blend until smooth. Taste the dressing before adding the maple syrup, then gradually add 1-2 teaspoons to your preferred sweetness.
- Assemble the Salad: Toss the massaged kale with about half of the prepared Caesar dressing to coat evenly. Add the roasted chickpeas on top. Serve with additional dressing on the side and optional vegan parmesan cheese if desired. Enjoy your vibrant and healthy vegan Caesar salad!
Notes
- Ensure chickpeas are dry before roasting for maximum crispiness.
- Massage kale thoroughly to soften its texture and reduce bitterness.
- Adjust maple syrup in dressing to balance acidity and sweetness according to taste.
- Can be stored in an airtight container in the fridge for up to 2 days; dressing may thicken, so stir before serving.
- Optional toppings like vegan parmesan or toasted seeds add extra texture and flavor.
