Vegan Kale Caesar Salad with Crispy Chickpeas
This Vegan Kale Caesar Salad features a creamy homemade dairy-free dressing, crispy chickpeas, and cashew parmesan—perfect for a healthy lunch or quick, easy dinner!

I’ve been eating this hearty Vegan Kale Caesar Salad almost every night. I’m telling you, it’s that good!
It’s a perfect option for a wholesome lunch, dinner, or side dish. Plus, it’s great for meal prep!
This healthy salad recipe comes together in just 30 minutes and might just become your new favorite way to enjoy kale.
Vegan Kale Caesar Salad Highlights
- Kale, Kale, Kale: This salad uses kale as the base, which is a slight twist from the traditional Caesar salad—but it’s such a good one! Massaging the kale softens its tough texture and reduces its bitter taste.
- Crispy Chickpeas for Crunch: Instead of croutons, this salad uses crispy chickpeas for a crunchy texture. Chickpeas are a great source of plant-based protein, fiber, and essential nutrients like iron, zinc, folate, and B vitamins.
- Cashew Parmesan for Extra Flavor: This vegan cashew parmesan cheese is made from cashews and adds healthy fats and nutrients.
- Dairy-Free Caesar Dressing: The homemade caesar dressing is made with cashews, tahini, and hemp seeds. The tangy combination of Dijon mustard, garlic, lemon juice, and capers mimics the traditional Caesar dressing, without the eggs, cheese, oil, or anchovies!
Ingredients
Scroll down to the recipe card to get the full recipe with measurements.
- Kale: Curly kale works best in this recipe, but Tuscan kale would work too. We’re going to massage the kale with olive oil (or lemon juice) to soften its tough texture and reduce its bitter taste.
- Chickpeas: We will air-fry them with some olive oil to provide a crunchy texture, replacing traditional croutons while adding extra vitamins and nutrients!
- Caesar Dressing: Made with a mix of cashews, tahini, hemp seeds, dijon mustard, garlic, lemon juice, capers, salt, and black pepper.
- Cashew Parmesan: For sprinkling on the salad. Grab the recipe here.
- Pepitas: also known as pumpkin seeds. Optional, for mixing in the salad.
- Hemp Seeds: optional, for mixing in the salad.
How to Make Vegan Kale Caesar Salad
- Air Fry the Chickpeas: Rinse and dry the canned chickpeas. Toss the chickpeas with olive oil, salt, black pepper, and garlic powder and air fry for 15-20 minutes at 400℉, tossing every 5 minutes. Alternatively, you can roast them in the oven at 400°F for 25-30 minutes, until crispy and golden.
- Make the Vegan Caesar Dressing: Add all of the dressing ingredients to a blender and blend until smooth. Adjust the consistency by adding more water if needed. Season with salt and pepper to taste. Place in the fridge.
- Prepare the Kale: Wash and dry the kale thoroughly. Remove the stems and chop the leaves into bite-sized pieces. Massage the kale with a bit of olive oil (or lemon juice) and a pinch of salt for about one minute until the kale softens.
- Assemble the Salad: Toss the massaged kale with the vegan caesar dressing until evenly coated. Mix in the crispy chickpeas, vegan cashew parmesan, hemp seeds, and pepitas. Enjoy!
Frequently Asked Questions
Can I make the dressing ahead of time?
Yes! You can store the dressing in an airtight container in the fridge for up to 3-5 days.
Can I use a different green instead of kale?
If you’re not a fan of kale, feel free to swap it out with romaine lettuce for a more traditional Caesar flavor.
Can I make this salad without chickpeas?
Yes, you can skip the chickpeas and use traditional croutons, or add other toppings like roasted tofu, tempeh, or avocado for extra protein and texture.
More Healthy Salad Recipes
All vegan and gluten-free.
- Vegan Mexican Street Corn Salad
- Thai Quinoa Salad
- Sweet Peach & Crispy Chickpea Kale Salad
- Buffalo Tofu Salad
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan
Vegan Kale Caesar Salad
Ingredients
Salad
- 1 large bunch kale, chopped
- 1 tbsp olive oil (or lemon juice), for massaging the kale
- ⅓ cup homemade cashew parmesan
- 2 tbsp hemp seeds, for sprinkling (optional)
- 2 tbsp pepitas, for sprinkling (optional)
Crispy Chickpeas
Dressing
- ¾ cup water
- ⅓ cup cashews, soaked in hot water for 15 minutes
- ¼ cup hemp seeds
- ¼ cup tahini
- 1 garlic clove
- 2 ½ tbsp lemon juice
- 1 tbsp capers
- 2 tsp dijon mustard
- ½ tsp salt
- ½ tsp black pepper
Instructions
Make the crispy chickpeas
- Toss the chickpeas with olive oil (if using), salt, pepper and garlic powder. Add to an air fryer basket and air fry for 15-20 minutes at 400℉, tossing every 5 minutes.
Make the dressing
- Add the water, drained cashews, hemp seeds, tahini, garlic, lemon juice, capers, dijon mustard, salt, and black pepper to a blender and blending until smooth. Taste and adjust for seasonings.
Prepare the kale
- Add the washed and chopped kale to a large bowl. Drizzle with olive oil (or lemon juice) and massage by hand for 30-60 seconds to soften the texture and remove some of the bitterness.
- Toss the kale with the dressing and let it marinate in the fridge while you wait for the chickpeas to be done.
Assemble the salad
- Add the crispy chickpeas, cashew parmesan, hemp seeds (if using), and pepitas (if using). Toss everything together and serve!
Notes
- I use curly kale, but any type of kale should work.
- There may be leftover dressing and cashew parmesan, which will stay good covered in the fridge for 7-10 days.
Sooooo good!
I’m so happy you liked it, Amelie! Thanks so much for sharing your review and star rating 🙂