Kale Caesar Salad with Healthy Caesar Dressing
A healthy twist on a Classic Caesar Salad. Made with a creamy vegan caesar dressing, nutrient rich kale, spiced and roasted chickpeas. Gluten-free, nut-free, and allergy friendly.
Servings: 2
Ingredients
Chickpea Croutons
- 1 - (about 14oz) container chickpeas rinsed and drained
- 1 tablespoon avocado oil or olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
Salad
- 1 bunch kale any variety, removed from stem and chopped
- ¼ - ½ cup shaved parmesan cheese (omit or swap with avocado for vegan or dairy free)
Vegan Caesar Dressing
- ¼ cup extra virgin olive oil
- 1 clove garlic peeled
- ½ lemon zested and juiced
- 1 teaspoon capers
- ½ teaspoon Dijon mustard
- ¼ teaspoon sea salt
- 1 teaspoon grated parmesan cheese (optional, omit for dairy free or vegan)
Instructions
- Preheat the oven to 400℉ (200℃). Line a baking sheet with parchment paper.
- Drain and rinse chickpeas using a colander. Pat dry with paper towel, then toss with avocado oil, smoked paprika, garlic powder, and sea salt. Spread on a lined baking sheet and roast for 20 minutes until golden and crispy.
- Add all dressing ingredients to a mason jar or a bowl. Use an immersion blender to blend until smooth and creamy. Alternatively, use a regular blender or whisk by hand.
- In a large bowl, toss chopped kale with dressing, enough to coat. Massage the dressing into the leaves and let sit for a few minutes to soften. Top with roasted chickpeas and shaved parmesan or avocado. Serve extra dressing on the side.
Notes
Add protein: Grilled chicken, shrimp, fish, or boiled eggs all work great.
No immersion blender: Use a regular blender, or whisk by hand after grating the garlic and finely chopping the capers.
Meal prep: Kale holds up well, even when dressed, making it perfect for mason jar salads or prepping lunch ahead. Store in the fridge for up to 2 days.
Dairy-free / Vegan: Omit parmesan in both the dressing and salad. For the salad topping, swap with avocado slices.