kale caesar

Hearty kale is tossed in a briny caesar dressing and topped with chickpea croutons to make this Kale Caesar Salad. It’s a crowd-pleasing vegan recipe that’s ready in just 30 minutes!

Kale Caesar Salad

chickpeas,

olive oil

garlic powder

salt black pepper

raw cashews

water

nutritional yeast

lemon juice

garlic, minced

dijon mustard

capers

salt

black pepper

Vegan Parmesan (homemade or Violife brand)

Preheat the oven to 425 degrees F and lightly grease a baking sheet with a rimmed edge (or use a silicone mat/parchment paper.) Drain chickpeas and dry slightly with a clean tea towel or paper towels, trying to remove as much moisture as possible. 

Add the chickpeas to the baking sheet. Drizzle on the olive oil. Sprinkle the garlic powder plus a pinch of salt and pepper on top of the chickpeas. Mix gently with your hands or a spatula in the pan. Bake in the oven for 20-30 minutes, until crispy but not burnt. Set aside.

Meanwhile, bring 3 cups of water to a boil. Pour the hot water over the cashews and let soak for 5 minutes. Drain the cashews and discard the soaking water. Add them to a high powered blender along with ¾ cup fresh water and all the remaining dressing ingredients. Blend until very smooth.

Add the washed and chopped kale to a large salad bowl. If desired, massage the kale for 2-3 minutes with a teaspoon of olive oil or dressing. Pour in the dressing and toss with the kale. Top with the chickpea croutons and a good sprinkle of vegan parmesan cheese. Serve with extra vegan parmesan cheese. Serve immediately and enjoy!

Kale Salad with DELICIOUS Vegan Caesar Dressing and Crunchy Roasted Chick Peas....what all your salad dreams are made of.

Vegan Kale Caesar Salad

Large Bunch Kale

chick peas

oregano

cayenne pepper

tahini

lemon

garlic (zested)

caper brining juice

Tablespoon dijon mustard

yeast

water *

Pepper

maple syrup

FOR THE CHICKPEAS:  Preheat oven to 400. Drain, rinse, drain again.  Dry chickpeas iIn a kitchen towel, rubbing gently to dislodge any loose skins.  Discard skins and rub to further dry chickpeas.  The dryer they are, the crispier they'll get while roasting.  Spread chickpeas out on rimmed baking sheet.  Drizzle with oil and spices then toss well.  Roast for 30 minutes, stir (or shake the pan) and then continue roasting for another 10-15 minutes, until crispy.

FOR THE KALE: Strip leaves from stems. Wash and pat dry.  Break into bite sized pieces, place in large bowl, and gently massage with your hands.  This will break up the fibrous material, making the kale more palatable and digestible.

FOR THE DRESSING:  Pour Tahini into a small bowl.  Zest the lemon and garlic into bowl and whisk together.  Squeeze lemon over bowl. Chop most of the capers until they resemble a paste.  Add chopped capers along with remaining iIngredients and whisk until well mixed. Mix iIn additional teaspoon of whole capers, plus more, if desired.  Taste for seasoning, adding more pepper, lemon juice  or nutritional yeast as desired.  If dressing is still too thick for your taste, add more water 1 Tablespoon at a time.

ASSEMBLE SALAD:  Pour dressing over kale (start with 1/2 cup) and mix well.  Add more dressing as needed to moisten.  Sprinkle croutons (again, start slow and add more as needed)over dressed salad and serve.

Mediterranean-inspired Kale and Sweet Potato Salad with sun-dried tomatoes, feta, and avocado in Balsamic-Tahini Dressing. Packed with feel-good ingredients and bold flavors, and make-ahead friendly!

Kale and Sweet Potato Salad with Balsamic-Tahini Dressing

large (8 to 10-oz.) sweet potato ((long, thin potatoes work best))

kosher salt

kale,

cooked and slightly cooled quinoa or lentils

avocado,

crumbed feta cheese

tomatoes

roasted, salted pistachios, roughly chopped

Tbsp. balsamic vinegar

Tbsp. tahini, well-stirred

Kosher salt and black pepper

Preheat oven to 400ºF.Peel and thinly slice sweet potato using a mandolin or sharp chef&#39;s knife into wafer-thin slices. Arrange on a large rimmed baking sheet, and toss with 1 Tbsp. olive oil, salt, and black pepper. Bake until tender and browned around the edges, tossing once midway through, about 20 to 25 minutes total, depending on thickness.

Prepare Balsamic-Tahini Dressing by combining all ingredients in a glass jar or liquid measuring cup; mix until smooth. Whisk in 2 to 3 Tbsp. water to thin to desired consistency.

Place kale in a large salad bowl and drizzle with remaining 2 tsp. olive oil and a pinch of salt. Use your hands to massage the oil and salt into kale until the greens soften, about 20 to 30 seconds.Add sweet potatoes, quinoa, avocado, feta, sun-dried tomatoes, and pistachios. Drizzle with dressing and toss to combine.

This is a simple but amazing recipe! It is my go-to recipe for when I'm uninspired. Never disappoints! Thanks!

So good!! I have made this two weeks in a row.

the dressing was so thick.  i added oil and water and it was still thick.  i then added some lemon juice.

The salad is great, I used romaine because that's what had.  The dressing is sooooo good!

Delicious!! I also subbed arugula, and added fried eggs instead of lentils/quinoa.

I made this last night and it was divine! My husband and I devoured it. I love a good gourmet salad. We had it with salmon and was one of the best salads I’ve made! Thank you for sharing such an incredible recipe. Look forward to trying your other recipes.

Made this today and it is EXCELLENT.  I used lentils and substituted kale with arugula.  Definitely a keeper!  Thank you!

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The most viewed kale caesar recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed kale caesar recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine