Kale Caesar Salad (Vegan)
Salads
Ingredients:
- 200–260 g (8–10 packed cups) kale (about 2 large bunches), washed and chopped
- 22.5 ml (1½ tbsp) extra virgin olive oil
- 30 g (¼ cup) nutritional yeast
- 60 g (⅓ cup) red onion
- 1 ripe avocado, sliced or smashed
- 58 g (1) lemon
- freshly ground black pepper
- 1 can (400 g / 15 oz) chickpeas, drained and rinsed
- 2.3 g (1 tsp) smoked paprika
- 2.3 g (1 tsp) onion powder
- cashew parmesan
- 130 g (1 cup) raw cashews
- 240 ml (1 cup) water
- 3 g (1) garlic clove
- 1 tsp capers + 2 tsp caper brine
- 30 ml (2 tbsp) lemon juice
- 5 g (1 tsp) Dijon mustard
- salt and pepper to taste
Equipments:
Features:
Soy-Free
Gluten-Free
Refined Sugar-Free
Grain-Free
Nutrition:
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Pat the chickpeas completely dry before tossing with oil and spices — leftover moisture is what keeps them from crisping up properly in the oven.
Instructions:
- Bake the Chickpea Croutons: Preheat oven to 200°C (400°F). Drain and pat dry 1 can (400 g) chickpeas. Toss with 1 tsp smoked paprika and 1 tsp onion powder. Spread on a baking sheet and bake for 20 minutes, shaking halfway, until golden and crispy.
- Make the Caesar Dressing: Drain soaked cashews. Add to a blender with 240 ml (1 cup) water, 1 garlic clove, 1 tsp capers, 2 tsp caper brine, 30 ml (2 tbsp) lemon juice, and 1 tsp Dijon mustard. Blend until completely smooth. Season with salt and pepper.
- Massage the Kale: Place chopped kale in a large bowl. Drizzle with 1½ tbsp olive oil and sprinkle with 30 g (¼ cup) nutritional yeast. Massage with your hands for 2–3 minutes until the kale softens and darkens.
- Assemble: Layer the massaged kale with chickpea croutons, sliced red onion, a generous drizzle of Caesar dressing, cashew parmesan, avocado, cracked black pepper, and a squeeze of lemon juice.
Notes: Massaging the kale is essential — it softens the leaves and reduces bitterness. Don't skip this step. Smash the avocado instead of slicing for better distribution in every bite. This salad holds up well even after dressing, making it great for packed lunches.
Storage: Store leftover dressed salad in an airtight container in the fridge for up to 2 days. Keep dressing separate if possible to prevent sogginess. Chickpea croutons keep in an airtight container at room temperature for up to 3 days.
Swaps: Use romaine or butter lettuce instead of kale for a milder flavor. Sub sunflower seeds for cashews in the dressing for a nut-free version.
Tips: Make a double batch of dressing — it keeps in the fridge for 5 days and works on any salad. For crispier croutons, pat chickpeas very dry before seasoning.
A few ingredients do most of the work in this recipe. The extra virgin olive oil brings fruity depth and helps carry the other flavors. The nutritional yeast adds a cheesy, savory umami note. The red onion adds sweetness and depth as it cooks down. The lemon adds acidity that brightens and balances the dish.
Kale Caesar Salad (Vegan)
Ingredients:
- 200–260 g (8–10 packed cups) kale (about 2 large bunches), washed and chopped
- 22.5 ml (1½ tbsp) extra virgin olive oil
- 30 g (¼ cup) nutritional yeast
- 60 g (⅓ cup) red onion
- 1 ripe avocado, sliced or smashed
- 58 g (1) lemon
- freshly ground black pepper
- 1 can (400 g / 15 oz) chickpeas, drained and rinsed
- 2.3 g (1 tsp) smoked paprika
- 2.3 g (1 tsp) onion powder
- cashew parmesan
- 130 g (1 cup) raw cashews
- 240 ml (1 cup) water
- 3 g (1) garlic clove
- 1 tsp capers + 2 tsp caper brine
- 30 ml (2 tbsp) lemon juice
- 5 g (1 tsp) Dijon mustard
- salt and pepper to taste
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The extra virgin olive oil brings fruity depth and helps carry the other flavors. The nutritional yeast adds a cheesy, savory umami note. The red onion adds sweetness and depth as it cooks down. The lemon adds acidity that brightens and balances the dish.
Prep:
Pat the chickpeas completely dry before tossing with oil and spices — leftover moisture is what keeps them from crisping up properly in the oven.
Instructions:
- Bake the Chickpea Croutons: Preheat oven to 200°C (400°F). Drain and pat dry 1 can (400 g) chickpeas. Toss with 1 tsp smoked paprika and 1 tsp onion powder. Spread on a baking sheet and bake for 20 minutes, shaking halfway, until golden and crispy.
- Make the Caesar Dressing: Drain soaked cashews. Add to a blender with 240 ml (1 cup) water, 1 garlic clove, 1 tsp capers, 2 tsp caper brine, 30 ml (2 tbsp) lemon juice, and 1 tsp Dijon mustard. Blend until completely smooth. Season with salt and pepper.
- Massage the Kale: Place chopped kale in a large bowl. Drizzle with 1½ tbsp olive oil and sprinkle with 30 g (¼ cup) nutritional yeast. Massage with your hands for 2–3 minutes until the kale softens and darkens.
- Assemble: Layer the massaged kale with chickpea croutons, sliced red onion, a generous drizzle of Caesar dressing, cashew parmesan, avocado, cracked black pepper, and a squeeze of lemon juice.
