Vegan Caesar Kale Salad & Roasted Chickpeas

This easy Vegan Caesar Kale Salad & Roasted Chickpeas packs SO much flavor with a homemade caesar dressing, hearty kale, and crispy roasted chickpeas to use as croutons.

Vegan Caesar Kale Salad & Roasted Chickpeas

This is probably a top 3 go-to salad in our house. We love it so much, and we eat it all the time. The homemade vegan caesar dressing comes together so quickly (it’s optional to soak the cashews), and keeps really well in the fridge.

Let’s start with the dressing, because it’s the star of the show!

Homemade Vegan Caesar Dressing

You only need a few ingredients for this creamy dressing, and it comes together in 5 minutes! I like to soak the cashews for a few hours because it softens them and yields an extra creamy dressing, but that is totally optional. It works perfectly if you don’t have time to soak them!

  • raw cashews – the cashews give the dressing a perfectly creamy consistency, and they add some protein to the meal
  • extra virgin olive oil – you could also use avocado oil
  • dijon mustard – dijon gives it that little tanginess that you usually find in caesar dressings
  • lemon juice – lemons give it acidity to brighten it up
  • garlic powder – you can also use a clove of fresh garlic instead, but you definitely need garlic in caesar
  • gluten-free soy sauce – this gives it a different kind of salty/umami flavor that you can’t quite put your finger on
  • salt & pepper – can’t live without these!
  • water – to thin it out a bit
Vegan Caesar Kale Salad & Roasted Chickpeas

How to Make Vegan Caesar Kale Salad & Roasted Chickpeas

I decided to go with kale for the majority of the greens in this salad, along with a small amount of spinach. I’ve always thought that romaine has a tendency to get a little soggy when it has been sitting in the dressing for a few minutes, and I figured kale would stand up to it without wilting too much. It keeps that great crunch, and is hearty enough to handle the dressing.

  • Blend all of the caesar dressing ingredients in a high-powered blender until it is smooth and creamy.
  • Prep your kale and spinach by removing the kale stems, tear or chop the leaves, and combine the kale and spinach in a large serving bowl.
  • Drain and rinse your chickpeas and spread them out in an even layer on a large baking sheet. Toss them with a couple tablespoons of olive oil, salt, pepper, garlic powder, and paprika. Roast at 400 degrees for 20-25 minutes until they are brown and crispy.
  • When you are ready to serve, pour all of the dressing over the greens. Use either your hands or a wooden spoon to toss the greens until they are evenly coated with the dressing. Top with your roasted chickpeas, and serve!
Vegan Caesar Kale Salad & Roasted Chickpeas

I topped the whole salad with super crispy roasted chickpeas because I wanted the vibes of traditional croutons that normally come on top of a caesar salad. It is the perfect addition and adds SO much amazing texture and crunch! They also add plant-based protein and fiber to the meal, which will help you stay satiated for longer.

Now just top it with a healthy sprinkle of my vegan parm, and you’re set! The perfect summer salad, If I do say so myself.

Vegan Caesar Kale Salad & Roasted Chickpeas

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Vegan Caesar Kale Salad & Roasted Chickpeas

Prep Time 15 minutes
Cook Time 25 minutes
Servings 4

Ingredients

  • 1 bunch of kale , stems removed and roughly chopped
  • 3 cups spinach , roughly chopped
  • 2 (15oz) cans of chickpeas , drained and rinsed
  • 2 tbsp extra virgin olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 tsp paprika

Vegan Caesar Dressing

  • 1/2 cup raw cashews (optional to soak in water for a few hours)
  • 1/4 cup water
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 2 tsp dijon mustard
  • 1/2 tsp garlic powder
  • 1 tbsp gluten-free soy sauce
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

  • Preheat the oven to 400 degrees. Toss the chickpeas with the olive oil, salt, pepper, garlic powder and paprika. Spread them out in an even layer on a large baking sheet and roast for 20-25 minutes, until golden brown and crispy.
  • While the chickpeas are roasting, make the dressing. Drain the soaking water from the cashews (if you soaked them), then add all of the dressing ingredients to a blender. Blend until smooth and creamy, you may have to scrape the sides halfway through.
  • When the chickpeas come out of the oven, set them aside to cool for a few minutes.
  • To assemble the salad, add the prepped kale and spinach to a large serving bowl. Carefully pour the dressing over the greens and toss to combine, making sure that all of the greens are coated. Top with the chickpeas, serve and enjoy!

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