Vegan Caesar Salad with Chickpeas: A Nutritious Twist on a Classic

Craving the bold flavors of a Caesar salad but keeping it plant-based? This Vegan Caesar Salad with Chickpeas is here to satisfy! Packed with nutrient-rich kale, crunchy chickpeas, and a creamy cashew-based dressing, this salad delivers all the taste of the classic version while being completely vegan. It's a perfect balance of healthy and indulgent that will leave you feeling satisfied and nourished.

This Vegan Caesar Salad With Chickpeas is a perfect example of how plant-based eating can be both nutritious and delicious. The kale provides a hearty base packed with vitamins and minerals, while the cashew-based dressing offers a creamy texture without any dairy. The crispy chickpeas add a satisfying crunch and boost of protein, making this salad a complete meal.

The dressing is the star of this dish, capturing the essence of traditional Caesar dressing with its garlicky, tangy flavor profile. The combination of cashews, capers, and miso creates a depth of flavor that rivals any traditional Caesar dressing. Plus, by making it yourself, you're avoiding any unnecessary additives often found in store-bought dressings.

Whether you're a long-time vegan or just looking to incorporate more plant-based meals into your routine, this vegan Caesar salad with chickpeas is sure to impress. It's proof that eating healthily doesn't mean sacrificing flavor or satisfaction. So, toss together this delightful salad and enjoy a guilt-free, nutrient-packed meal that your taste buds and your body will thank you for!

Ingredients

For the salad:

• 2 large bundles (300 g) curly kale, chopped or torn (or romaine lettuce)
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• ⅓ cup (40 g) vegan parmesan cheese
• 2 tablespoon hemp seeds (optional)
• Crispy chickpeas (store-bought)

For the dressing:

• 1 cup (150 g) raw cashews
• 1.5 teaspoon Dijon mustard
• ½ teaspoon each sea salt and black pepper
• 4-6 cloves fresh garlic, chopped
• 4 teaspoon capers in brine
• 2 teaspoon brine juice from capers
• ⅓ cup (80 ml) lemon juice
• ¼ cup (60 ml) olive oil
• ½ cup (120 ml) hot water
• 1 teaspoon miso paste
• 1 teaspoon maple syrup (or sweetener of choice)

Instructions

Prepare the dressing:

1. In a high-speed blender, combine all dressing ingredients.
2. Blend until creamy and smooth, scraping down the sides as needed.
3. Adjust consistency with water until pourable.
4. Taste and modify seasonings to preference (see tips below). Set Aside.

Prepare the kale:

1. Place kale in a large mixing bowl.
2. Drizzle with 1 tablespoon each of olive oil and lemon juice.
3. Massage the kale by hand to reduce bitterness and soften texture. (Skip this step if using romaine lettuce.)

Assemble the salad:

1. Add desired amount of dressing to the kale or romaine.
2. Add vegan parmesan cheese and hemp seeds, if using.
3. Toss everything to coat evenly.
4. Top with crispy chickpeas.

Serve your delicious and nutritious salad:

1. Enjoy immediately while the chickpeas are still crispy!

Tips and Variations

• Dressing adjustments:
  • For more zing: Add extra lemon juice or mustard.
  • For saltier taste: Increase salt or capers.
  • For added creaminess: Incorporate more olive oil.
  • To sweeten: Add more maple syrup.
  • To deepen flavor: Add extra miso.
• Try making your own crispy chickpeas by roasting drained, seasoned chickpeas in the oven until crunchy.
• For a gluten-free version, ensure your vegan Parmesan and crispy chickpeas are gluten-free.
• Add grilled tempeh or tofu for extra protein.
• Experiment with different leafy greens like spinach or mixed salad greens.