Vegan Kale Caesar Salad
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
Kale Caesar Salad
  • 1.5 lb kale, washed, destemmed, and chopped
  • ½ red cabbage, washed and chopped
  • ¼ cup pepitas
  • roasted chickpeas
  • creamy vegan caesar dressing
Roasted Chickpeas
  • 1 can chickpeas, drained and rinsed
  • 1 teaspoon olive oil
  • 1 tablespoon Italian seasoning
  • 1 teaspoon sea salt
  • ¼ teaspoon pepper
Vegan Caesar Dressing
  • ½ cup hummus
  • ¼ cup lemon juice (about 1 lemon)
  • 2 tablespoons garlic, minced
  • 1½ tablespoons capers with brine
  • 1 tablespoon dijon mustard
  • 2 tablespoons olive oil
  • 1 teaspoon maple syrup
  • salt and pepper to taste
Instructions
  1. Heat oven to 400.
  2. Toss chickpeas with oil and spices and distribute on a baking sheet.
  3. Bake for 30 minutes, flipping halfway through.
  4. While chickpeas cook, prepare the dressing by combining all ingredients in a high powered blender or food processor.*
  5. Assemble salad ingredients and toss with desired amount of dressing (you will likely have some leftover).
  6. Top with roasted chickpeas and serve.
Notes
*Add a splash of water for a thinner consistency. The dressing will also harden up a bit in the refrigerator, so feel free to add a tablespoon or two of warm water to thin it out after it's been refrigerated.
**Dressing modified from Minimalist Baker .
Recipe by Whitney E. RD at https://www.whitneyerd.com/2018/05/vegan-kale-caesar-salad.html