This plant-powered twist on the classic Caesar salad combines the hearty goodness of curly kale, crispy roasted chickpea croutons, and a rich, creamy Caesar dressing. This Roasted Chickpea Caesar Salad is a wholesome, flavorful, and satisfying salad that's perfect as a main course or a hearty side. This recipe is vegan, oil-free, gluten-free, and refined sugar
Rinse and drain the chickpeas, then pat them dry with a clean kitchen towel.
In a small bowl, toss the chickpeas with 2 tablespoons of coconut aminos and a pinch of sea salt.
Spread the chickpeas in a single layer on a baking sheet and roast for about 25-30 minutes or until they are crispy and golden brown. Shake the pan every 15 minutes or so to ensure even cooking.
For the Creamy Caesar Dressing:
In a blender or food processor, combine the pine nut butter, capers, dijon mustard, garlic cloves, lemon juice, and black Pepper.
Blend until smooth and creamy. You can adjust the consistency by adding water or a little olive oil if needed.
For the Kale Salad:
Wash and de-stem the curly kale. Tear it into bite-sized pieces.
Place the kale in a large salad bowl and massage it with your hands for a few minutes until it becomes tender and dark green. I recommend adding a little olive oil to the kale when massaging. This will help you achieve the perfect soft texture.
In the same bowl, add the pine nuts and crispy chickpea croutons.
Drizzle the Creamy Caesar Dressing over the salad.
Toss everything together until the salad is well coated with the dressing. Serve and enjoy!
Keyword kale salad, vegan caesar salad, Wilderness Poets