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Vegan Kale Cesar Salad

Vegan Kale Caesar Salad with Crunchy Roasted Chickpeas

Vegan Kale Caesar Salad with Crunchy Roasted Chickpeas
Course Salad
Cuisine American
Servings 6 small salads
Calories 250 kcal


For Crunchy Roasted Chickpeas

  • 15 ounces chickpeas
  • 1 teaspoon olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon paprika

For Vegan Caesar Dressing

  • 1/4 cup raw cashews, soaked overnight and drained
  • 1/4 cup tahini
  • 1/4 cup water
  • 1/4 cup lemon juice (approximately 2 lemons)
  • 2 garlic cloves
  • 1 tablespoon olive oil
  • 1/2 tablespoon Dijon mustard
  • 2 teaspoons capers
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

For the Salad

  • 2 large bunches of kale (approximately 8-10 cups)


  • Preheat the oven to 375ºF.
  • Drain and rinse the chickpeas then transfer them to a medium bowl. Top with olive oil, garlic, salt and pepper, and stir to combine. Transfer chickpeas to a baking sheet and roast for 40 – 45 minutes, until golden brown and crispy, shaking the pan every 15 minutes times to avoid burning.
  • While the chickpeas are cooking, prepare the dressing. Add all the dressing ingredients into a blender or food processor and blend on high until smooth and creamy. Transfer to a container and set aside.
  • For the salad, wash the kale leaves thoroughly, then remove all the stems. Chop the leaves into smaller pieces and place in a large salad bowl.
  • When ready to assemble the salad, pour the dressing over the kale and begin to massage it with your hands until the leaves begin to soften. Transfer to serving dishes and top with chickpeas.


Amount Per Serving: Calories: 250, Total Fat: 12g, Saturated Fat: 1.8g, Cholesterol: 0mg, Sodium: 384mg, Total Carbohydrates: 29.8g, Dietary Fiber: 5.7g, Total Sugars: 0.6g, Protein: 8.9g
Keyword cesar salad, chickpeas, roasted chickpeas, vegan cesar, vegan meals, vegan salad