It’s safe to say that the caesar salad is the most popular of all the salads. You have the classic wedge salad and Waldorf salad, but the caesar is usually unmatched. Some people make it a point to try the caesar at every restaurant they visit. They are aficionados of sorts, comparing the tartness of one dressing to the level of anchovy or parmesan flavor of another.
We know two things for certain about this vegan kale caesar salad: the dressing does not contain anchovies, nor does it contain parmesan. You won’t find an egg yolk in this dressing either! It does contain cashews, which act as a thickening agent, and capers, which work to provide that briny flavor that anchovies provide. The dressing also contains lemon, Dijon mustard, garlic, and olive oil. Just make sure that you blend the dressing sufficiently to avoid unnecessary cashew chunks in the dressing. It will probably take a minute or two of blending to yield a luxuriously creamy consistency.
The great thing about this salad is that you get to enjoy varying textures between the leafy greens. Both kale and romaine lettuce are crunchy, but romaine tends to be a little softer than kale. In order to avoid any unpleasant bitterness, make sure to remove the thick stems from the kale leaves. And finally, there is one other component to this caesar salad that sets this salad apart from the rest: the chickpeas. Season the chickpeas with sea salt, pepper, and garlic powder and sauté them in a pan until crispy. They act like more nutritious croutons!
- Prep Time:15m
- Total Time:15m
- Serves: 6 servings
- Category: Salads & Dressings, Vegan, Vegetarian, Gluten-Free
Ingredients
For the Chickpeas
- 1 (14 oz) can chickpeas, drained and rinsed
- 1 tsp. olive oil
- 1/2 tsp. sea salt
- 1/2 tsp. garlic powder
- 1/4 tsp. black pepper
For the Caesar Dressing
- 1/2 c raw cashews
- 1/4 c water
- 2 tbsp. olive oil
- 1 tbsp. lemon juice
- 1/2 tbsp. Dijon mustard
- 1 small garlic clove
- 2 tsp. capers
- 1/2 tsp. sea salt
- pepper, to taste
For the Salad
- 1 medium head romaine lettuce
- 5 c kale, chopped
Instructions
For the Chickpeas
- After rinsing and draining the chickpeas, warm the olive oil in a small frying pan over medium-high heat.
- Add the chickpeas to the pan and season with sea salt, garlic powder, and black pepper. Toss to coat and cook until browned and crispy (about three to five minutes). Remove from heat and set aside while you prepare the dressing and salad.
For the Caesar Dressing
- Add all of the ingredients to a blender and blend until smooth. This may take about one to two minutes.
- Taste and adjust seasonings as needed. Set aside while you chop the greens.
For the Salad
- Add the chopped romaine and kale and chickpeas to a large salad bowl.
- Pour the dressing over the salad and toss to evenly coat. Serve and enjoy.
