Kale Cesar Salad with Garlicy Chickpea Croutons
An amazing vegan kale Caesar salad recipe made with all whole food ingredients for a nutritious meal.
Servings: 2 Servings
Calories: 353kcal
Ingredients
For the Salad:
- 1 large bunch of kale tough stems removed and torn into bite sized pieces
- 1 1/2 cups can chickpeas drained and patted dry)
- 1/4 cup diced red onion
- 2 tsp garlic powder
- 1 TBS extra virgin olive oil
- pinch of fine sea salt
- Fresh black pepper to taste
For the Dressing:
- 1/4 cup tahini
- 1/4 cup water
- 1 clove garlic minced
- 1 TBS lemon juice
- 2 1/2 tbs nutritional yeast
- 2 tsp dijon style mustard
- 1/8 tsp ground cayenne pepper a pinch more if you like more heat!
- pinch of fine sea salt
Instructions
- Preheat the oven to 400 degrees. In a large bowl toss the chickpeas with olive oil, salt, and garlic powder. Place in a single layer on a prepared baking sheet and bake until golden and crisp. About 25-30 minutes. Tossing chickpeas halfway through cooking time. Keep a close eye on them to make sure they don't burn!
- Meanwhile, prepare the dressing by combining all the ingredients and whisking until smooth. This works best with an emersion blender or food processor (but a hand whisk will work too!) Taste test and adjust seasonings if need be.
- Place kale in a large salad bowl. Drizzle with half the caesar dressing and lightly massage the dressing into the leaves (this helps the leaves become more tender.) Add red onion and cooked chickpeas. Drizzle with the remainder of the dressing and season with fresh black pepper.
Nutrition
Serving: 1Serving | Calories: 353kcal | Carbohydrates: 46g | Protein: 19g | Fat: 14g | Fiber: 19g