Ingredients

For the Salad:

  • 1 large bunch of kale (about 8 cups, de-stemmed and chopped)
  • 1/2 cup vegan Parmesan cheese (or regular Parmesan for non-vegan)
  • 1 cup homemade or store-bought croutons

For the Crispy Chickpeas:

  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper

For the Vegan Caesar Dressing:

  • 1/2 cup raw cashews (soaked in hot water for 15 minutes, then drained)
  • 1/4 cup water
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp capers, drained
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • 1 tsp vegan Worcestershire sauce
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Steps

Step 1: Prepare the Crispy Chickpeas

  1. Preheat the oven to 400°F (200°C).
  2. Pat the chickpeas dry with a clean kitchen towel or paper towel.
  3. In a bowl, toss chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
  4. Spread chickpeas on a baking sheet in a single layer.
  5. Roast for 20-25 minutes, shaking the pan halfway through, until golden and crispy. Set aside to cool.

Step 2: Make the Vegan Caesar Dressing

  1. In a blender, combine soaked cashews, water, olive oil, lemon juice, capers, Dijon mustard, garlic, vegan Worcestershire sauce, salt, and pepper.
  2. Blend until smooth and creamy, adding more water (1 tbsp at a time) if needed to reach a pourable consistency.
  3. Taste and adjust seasoning with additional lemon juice or salt, if desired.

Step 3: Prepare the Kale

  1. Remove the tough stems from the kale and chop the leaves into bite-sized pieces.
  2. Wash and dry the kale thoroughly using a salad spinner or kitchen towel.
  3. Place kale in a large mixing bowl. Drizzle with 1-2 tbsp of the vegan Caesar dressing.
  4. Massage the kale with your hands for 1-2 minutes until softened and slightly darker in color.

Step 4: Assemble the Salad

  1. Add the remaining vegan Caesar dressing to the massaged kale and toss to coat evenly.
  2. Sprinkle in the vegan Parmesan cheese and toss gently.
  3. Top with crispy chickpeas and croutons just before serving to maintain their crunch.

Step 5: Serve

  1. Divide the salad among plates or serve family-style in a large bowl.
  2. Optionally, garnish with extra vegan Parmesan and a sprinkle of black pepper.
  3. Serve immediately for the best texture.

Tips

  • Make-Ahead: The crispy chickpeas and dressing can be prepared up to 2 days in advance. Store chickpeas in an airtight container at room temperature and dressing in the fridge.
  • Non-Vegan Option: Use traditional Caesar dressing and Parmesan cheese if preferred.
  • Crouton Hack: For quick homemade croutons, cube day-old bread, toss with olive oil and salt, and bake at 375°F (190°C) for 10-12 minutes until golden.

Nutritional Information (Per Serving, Approx.)

  • Calories: 350 kcal
  • Protein: 12g
  • Fat: 18g
  • Carbohydrates: 38g
  • Fiber: 8g

Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes