Kale Caesar Salad With Crispy Chickpea Croutons

This kale Caesar salad is a new twist on an old classic. With crispy chickpeas instead of croutons, and a creamy tahini dressing, it’s a vegan and gluten-free salad that everyone will love. 

INGREDIENTS

  

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For The Crispy Chickpeas:

  • 1 15-ounce can organic chickpeas

  • 1 tablespoon coconut oil

  • 1 heaping teaspoon garlic powder, more or less to taste

  • Salt + pepper to taste

For The Vegan Caesar Dressing:

  • 2 tablespoons tahini

  • 2 tablespoons hemp seeds (I use Bob's Red Mill)

  • 1 tablespoon nutritional yeast

  • 1 teaspoon capers

  • ¾ teaspoon caper juice

  • ½ teaspoon dijon mustard

  • Juice of ½ a lemon

  • 1 garlic clove

  • ¼ cup water

  • Salt + pepper to taste

For The Salad:

  • 1 large bunch curly green kale

  • 1 batch crispy chickpeas

  • 1 batch vegan caesar dressing

  • 1/4 cup raw pumpkin seeds

  • 1/4 cup quinoa crispies, optional

  • Additional toppings as desired

INSTRUCTIONS

  • Preheat the oven to 375ºF.

  • Drain and rinse the chickpeas, then transfer them to a large bowl. Top with oil, garlic, salt, and pepper, and stir to combine. Transfer the chickpeas to a baking sheet and roast for 40-45 minutes, until golden brown and crispy, shaking the pan a few times to avoid burning.

  • While the chickpeas are cooking, prepare the dressing. Add all the dressing ingredients into a high-powered blender and blend on high until smooth and creamy. Transfer to a container and set aside.

  • For the salad, wash the kale leaves thoroughly, then remove the stems. Tear the leaves into smaller pieces and put them in a large salad bowl.

  • When you're ready to assemble the salad, pour the dressing over the kale and begin to massage it with your hands until the leaves begin to soften. Transfer to serving dishes and top with chickpeas, pumpkin seeds, and the optional quinoa crispies.

SaladsKatharina Kunz