Vegan Kale Caesar Salad With Crunchy Turmeric Chickpeas

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.

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.