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+ servings
5 from 7 votes

Vegan Kale Caesar Salad with Crispy Chickpeas

by: claire cary

This vegan kale caesar salad is a hearty and satisfying salad that is perfect for a crowd! It's easy to make, nut free, gluten free but tastes just like a classic caesar dressing we all know and love.
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Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
4

Ingredients

Salad:

  • ½ head kale*
  • 1-2 heart of romaine
  • 1 can chickpeas drained and rinsed
  • 1 tablespoon olive oil
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • ½ large avocado

Dressing:

  • ½ cup hemp hearts
  • ½ cup water
  • 1 tablespoon lemon juice about 1/2 lemon
  • 1 tablespoon apple cider vinegar
  • 2 large cloves of garlic
  • 1 tablespoon dijon mustard
  • 1 tablespoon nutritional yeast
  • 1/2-1 teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  • Preheat oven to 400 degrees Fahrenheit. 
  • Add the drained, rinsed, and dried chickpeas to a large bowl. 
  • Sprinkle with olive oil, salt and garlic and toss until well coated. Add to a baking sheet lined with parchment paper. 
  • Bake for 35 minutes, turn the oven off, and then let sit in the oven for an additional 15-20 minutes to crisp.
  • While the chickpeas are cooking, prepare the rest of the salad. Remove the stems of the kale and chop the leaves into very small pieces.
  • Add to a colander and run under warm water. While the water is running, massage the kale with your hands to help break it down. 
  • Transfer to a large mixing bowl and dry the kale using a towel. 
  • To make the dressing, add all ingredients into a high speed blender and process until smooth. Taste, and adjust seasonings as desired. 
  • Toss the dressing with the kale, and use your (clean) hands to massage the dressing into the kale.
  • Add the chickpeas, sliced avocado, parmesan and enjoy! 

Notes

To make your chickpeas extra crispy, after they have been drained and rinsed, you can peel off the skins of each chickpea. This step is tedious and annoying, but it does help the chickpeas crisp really well! 
Once prepared, this salad will store in the fridge for 3 days. The dressing on its own will keep for about a week.
Hearts of romaine are the center leaves of a head of romaine.You can use a regular head, but you will need just about 1/2 of it.
Serving: 1/4 of the recipe / Calories: 283kcal / Carbohydrates: 23.5g / Protein: 14.6g / Fat: 14.7g / Fiber: 9g / Sugar: 1.4g

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