There's nothing better than a good salad! This Tuscan kale salad with vegan Caesar dressing and crunchy, turmeric-roasted chickpeas is so easy to make and tastes even better than it sounds!
Recipes, Salads

Vegan Kale Caesar Salad with Crunchy Turmeric Chickpeas

0 comments

There’s nothing better than a good salad! This Tuscan kale salad with vegan Caesar dressing and crunchy, turmeric-roasted chickpeas is so easy to make and tastes even better than it sounds!

Jump to Recipe

Salads Have Never Tasted So Good

There are few things better than a really good salad. Personally, once I find a salad recipe that I love, I’ll make it over and over again. I love how easy salads are to throw together for a lunch or side dish. Plus, they hit the spot on a warm, sunny day.

This Vegan Kale Caesar Salad is my current obsession! Its’ tangy, vegan caesar dressing is surprisingly easy to make and is the perfect creamy consistency. Add vegan parmesan, crunchy chickpeas, and roasted lemon slices for tasty toppings. This dairy and gluten-free recipe yields the ideal balanced bite.

The textures of this salad are unbeatable!
The textures of this salad are unbeatable!

The Kale

With so many different kinds of kale out there, which one should you use for this recipe?

My go-to kale is Tuscan kale! I love its rustic texture and ability to soften with just a touch of olive oil. Start with two bunches of Tuscan kale and remove the leaves from the stem. The stem, while small and thin, is bitter and very tough to chew. Once the leaves are removed, roughly chop them on a cutting board. Then, add to a colander and wash thoroughly. Pat dry with paper towels and add to a large mixing bowl.

This next step is key for this recipe. Add one tablespoon of olive oil and a teaspoon of lemon juice to the kale. Use your hands to massage into the kale. This will help the kale soften, while still keeping it crunchy. Then, toss with one teaspoon black pepper and half a teaspoon of salt.

The Dressing

This might be my favorite salad dressing of all time. The tangy taste and creamy texture are drool-worthy!

Add a fourth cup of tahini paste to a blender or food processor with three tablespoons of lemon juice and one tablespoon of lukewarm water. The tahini is very thick, so the water will help the dressing reach its final consistency. Add two teaspoons of capers and one teaspoon of the brine in the caper jar. If you are all about the salt, add another teaspoon or two of the brine to the blender!

Finish the dressing with two teaspoons of dijon mustard, two cloves of minced garlic, and half a teaspoon of salt and pepper. Blend for two minutes until creamy and smooth. Refrigerate until ready to pour over the salad.

This vegan caesar dressing is the perfect balance of salty, creamy, and tangy.
This vegan caesar dressing is the perfect balance of salty, creamy, and tangy.

The Chickpeas

While a lot of kale Caesar salads are served with toasted breadcrumbs, I like to add chickpeas for some protein. Plus, these chickpeas are roasted with a turmeric blend that has anti-inflammatory properties!

Start by draining one 15 ounce can of chickpeas, then rinse under cold water. Add to a bowl and season with one tablespoon of olive oil, one tablespoon of turmeric, two teaspoons of nutritional yeast, one teaspoon of paprika, and one teaspoon of garlic powder. I love the addition of the nutritional yeast here because it gives the chickpeas just a hint of a cheesy flavor.

Toss to combine all of the ingredients, then add to an air fryer. Roast the chickpeas at 350 degrees for about 15 minutes, or until crunchy and golden brown.

The Toppings

Every good caesar salad needs some parmesan! This vegan parmesan block tastes just like the real deal. I like to take a vegetable peeler and go along the block until I have ten long strips of parmesan cheese. Then I add the vegan cheese to my salad and toss to combine.

To finish the recipe, add three to four slices of lemon to a pan with one tablespoon olive oil. Roast the slices over medium heat until they start to brown. Not only does this look amazing but the roasted lemons add a delicious tang that compliments the dressing beautifully.

Vegan Kale Salad with Crunchy Turmeric Chickpeas

Recipe by Arianna NegriCourse: Salads, Sides, Lunch, DinnerDifficulty: Easy
Servings

3

Servings
Prep time

20

minutes
Cooking time

14

minutes

This easy recipe is a must try for the next time you’re craving salad!

Ingredients

  • For the Kale
  • 2 bunches of Tuscan kale

  • 1 tablespoon of olive oil

  • 1 teaspoon of lemon juice

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • For the Dressing
  • 1/4 cup tahini paste

  • 3 tablespoons lemon juice

  • 1 tablespoon warm water

  • 2 teaspoons capers

  • 1-2 teaspoons brine from the caper jar

  • 2 teaspoons dijon mustard

  • 2 cloves of garlic, minced

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • For the Chickpeas
  • 1 15 oz. can of chickpeas, drained and rinsed

  • 1 tablespoon olive oil

  • 1 tablespoon turmeric

  • 2 teaspoons nutritional yeast

  • 1 teaspoon garlic powder

  • 1 teaspoon paprika

  • For the Toppings
  • 4 lemon slices

  • 1 tablespoon olive oil

  • 1/2 cup of vegan parmesan cheese, shredded

Directions

  • For the Kale
  • Remove the stems from the kale and roughly chop the leaves
  • Wash in a colander then pat dry before adding to a bowl
  • Massage with olive oil and lemon juice
  • Toss with salt and pepper
  • For the Dressing
  • Add all of the ingredients to a blender or food processor
  • Blend for two minutes until smooth
  • Pour 1/3 cup over the salad and toss
  • For the Chickpeas
  • Drain and wash the chickpeas, then add to a bowl
  • Toss with olive oil, turmeric, nutritional yeast, paprika, and garlic powder
  • Add to a air fryer and cook at 350 for 15 minutes
  • Allow to cool for 5 minutes then add the roasted chickpeas to the bowl with the kale
  • For the Toppings
  • Add the lemon slices and olive to a shallow, small pan
  • Crisp over medium heat until golden brown
  • Add to the salad with the vegan cheese

Notes

  • Refrigerate the vegan caesar dressing in an air tight container for up to five days

Leave a Comment

Your email address will not be published.

*