fbpx
Menu

Vegan Kale Caesar Salad

All Salads
Vegan Kale Salad

WHETHER YOU ARE VEGAN OR NOT, YOU ARE GOING TO LOVE THIS SALAD

This salad is a flavor bomb!

Crunchy roasted chickpeas, addictive savory sweet coconut bacon, all creamy avocado, all topped on a beautiful bowl of kale and tossed with the most delicious vegan caesar dressing ever. 

You are going to love it!

Kale is my go-to for many of my salad bases.  Why?  Because it's nutrient-dense but also because it holds well!  I'm all about making big portions when I cook and enjoying leftovers.  Kale doesn't go wilted or limp easily, so I personally love it!  Check out these other kale-based recipes.

Yield/Servings: 2 Author: Riyana Rupani Print
recipe card thumbnail

Vegan Kale Caesar Salad

A delicious plant-based version of the classic Caesar

PREPARATION TIME: 15 MIN COOKING TIME: 30 MIN TOTAL TIME: 45 MIN

INGREDIENTS

    Dressing
      • 1/2 cup cashews, soaked in hot water for at least 1 hour (or sub with 1/4 cup cashew butter
      • 2 tbsp extra virgin olive oil
      • 1 Tbsp apple cider vinegar
      • 2 Tbsp Nutritional Yeast
      • 1/4 a lemon, juiced (about 1.5 tbsp)
      • 1 large clove of garlic minced finely (or 1/2 tsp garlic powder)
      • 1 tsp mustard
      • 1 tbsp capers
      • 1/4 cup water (or more as needed to thin the dressing)
      • salt & pepper to taste
      • chili flakes to taste (optional)
    Coconut Bacon
      • 1 cups large flake unsweetened coconut
      • 1/2 Tbsp avocado oilr another neutral oil)
      • 1Tbsp coconut aminos
      • 1/2 tsp smoked paprika
      • 1/2 Tbsp maple syrup (omit for Cin15 & PB Whole30)
      • 1 tsp liquid smoke
      • 1 pinch of salt
      • 1/2 tsp black pepper
    Salad
      • About 6 cups kale chopped
      • 1 can chickpeas, rinsed and drained
      • 1 tsp ground cumin
      • 1/2 tsp garlic powder
      • 2 to 3 Tbsp olive oil, divided
      • salt to taste
      • 1 avocado chopped

    INSTRUCTIONS

      1. Preheat the oven to 200C/4000F & Soak your cashews.  Place the chickpeas on a baking pan, drizzle with about 1 Tbsp oil, and sprinkle with salt, cumin, and garlic powder, and give everything a good mix.  Bake for 30 minutes total.  At the 15 min mark, give the chickpeas a little toss and continue baking.  
      2. For the coconut bacon, mix all the ingredients and place on a lined baking tray.  spread the coconut flakes out so they aren’t touching.  When you have 5-6 minutes left of baking for the chickpeas, add the coconut bacon to the oven.  These only need a few minutes to cook up.   
      3. While the chickpeas & coconut bacon are cooking, prepare your kale.   Chop kale into thin ribbons and place in a large bowl.   massaging with about 1.5 Tbsp olive oil and salt for about 2 minutes. 
      4. For the dressing - combine all ingredients in a high-speed blender.  Add water as needed to thin.
      5. Once the chickpeas and bacon are cooked, mix all your salad components together and serve.  Saving some coconut bacon for garnish.
    0 0 votes
    Article Rating
    Subscribe
    Notify of
    guest
    0 Comments
    Inline Feedbacks
    View all comments

    Hungry For More?

    Subscribe to my Newsletter and follow along on Instagram for all of the latest updates

    0
    Would love your thoughts, please comment.x
    ()
    x