Vegan Kale Caesar Salad
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!
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.
Serving: 1serving, Calories: 248kcal, Carbohydrates: 9g, Protein: 10g, Fat: 20g, Saturated Fat: 3g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 7g, Trans Fat: 0.002g, Sodium: 523mg, Potassium: 216mg, Fiber: 3g, Sugar: 1g, Vitamin A: 2246IU, Vitamin C: 24mg, Calcium: 102mg, Iron: 4mg
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