Plant-Based Kale Caesar Salad with Roasted Chickpeas
This rustic Kale Caesar Salad puts a healthy, plant-based spin on the classic by using fresh kale, hearty roasted chickpeas for crunch, and an ultra-creamy vegan Caesar dressing. Packed with fiber, vitamins, and plant protein, it's tossed with aromatic herbs for extra flavor. This vegan salad is perfect for anyone craving a nutritious, satisfying meal. Serves two generously and comes together quickly for a wholesome lunch or dinner.
Ingredients 13
1⁄2 bunch kale, thick stems removed, leaves torn
1 cup chickpeas, cooked, canned or drained
1 tbsp olive oil
1⁄2 tsp smoked paprika
1⁄2 tsp garlic powder
salt and pepper, to taste
1⁄4 cup parsley, fresh, chopped
Vegan Caesar Dressing
2 tbsp tahini
1 tbsp garlic-infused olive oil
1 ‒ 2 tbsp lemon juice
1 tsp Dijon mustard
1 ‒ 2 tsp capers
water, to loosen
salt and pepper
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 9
Preheat oven to 400°F (200°C).
Pat dry, then toss with , , , salt, and pepper.
Spread on a baking sheet and roast for 20 minutes, shaking halfway until crispy.
Wash and dry . Remove thick stems, tear leaves, and place in a large bowl. Add a sprinkle of salt and massage kale vigorously for 1–2 minutes to soften.
Add to the kale.
In a small bowl, mix , , , , , salt, pepper, and water as needed to reach a smooth, runny consistency. Taste and adjust with more salt, pepper, or lemon juice if needed.
Pour half the over the and toss well to coat.
Add cooled roasted and remaining . Toss again.
Taste and adjust salt or if needed. Serve immediately.
Helpful tips
Massaging the kale helps improve its texture and flavor.
For extra crispiness, let roasted chickpeas cool before tossing into salad.
