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Kale Caesar Salad (Vegan)
Salads
Ingredients:
Salad:
- 200–260 g (8–10 packed cups) kale (about 2 large bunches), washed and chopped
- 1½ tbsp extra virgin olive oil (for massaging)
- 30 g (¼ cup) nutritional yeast
- 60 g (⅓ cup) red onion, thinly sliced
- 1 ripe avocado, sliced or smashed
- 1 lemon, juiced
- freshly ground black pepper
Chickpea Croutons:
- 1 can (400 g / 15 oz) chickpeas, drained and rinsed
- 1 tsp smoked paprika
- 1 tsp onion powder
- cashew parmesan
Vegan Caesar Dressing:
- 130 g (1 cup) raw cashews, soaked 15 min
- 240 ml (1 cup) water
- 1 garlic clove
- 1 tsp capers + 2 tsp caper brine
- 30 ml (2 tbsp) lemon juice
- 1 tsp Dijon mustard
- salt and pepper to taste
Equipments:
- Large baking sheet
- High-speed blender (for dressing)
- Large mixing bowl
- Tongs or salad servers
20 minutes or less
Soy-Free
Gluten-Free
Grain-Free
Features:
20 minutes or less
Soy-Free
Gluten-Free
Grain-Free
Nutrition:
Servings 1 serving Calories 220 Carbohydrates 18g Fat 14g Fiber 4g Protein 7g
Monounsaturated 7g Polyunsaturated 3g Saturated 2g Trans 0g
Vitamin A 490mcg Vitamin C 80mg Vitamin D 0mg
Calcium 180mg Iron 2g Potassium 480mg
Cholesterol 0mg Sodium 380mg Sugar 3g Vitamin K 550mcg
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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.
Kale Caesar Salad (Vegan)
2-3 Servings
Prep 10 min
Cook 20 min
Ingredients:
Salad:
- 200–260 g (8–10 packed cups) kale (about 2 large bunches), washed and chopped
- 1½ tbsp extra virgin olive oil (for massaging)
- 30 g (¼ cup) nutritional yeast
- 60 g (⅓ cup) red onion, thinly sliced
- 1 ripe avocado, sliced or smashed
- 1 lemon, juiced
- freshly ground black pepper
Chickpea Croutons:
- 1 can (400 g / 15 oz) chickpeas, drained and rinsed
- 1 tsp smoked paprika
- 1 tsp onion powder
- cashew parmesan
Vegan Caesar Dressing:
- 130 g (1 cup) raw cashews, soaked 15 min
- 240 ml (1 cup) water
- 1 garlic clove
- 1 tsp capers + 2 tsp caper brine
- 30 ml (2 tbsp) lemon juice
- 1 tsp Dijon mustard
- salt and pepper to taste
Features:
20 minutes or less
Soy-Free
Gluten-Free
Grain-Free
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.
