KALE CAESAR SALAD

Name: KALE CAESAR SALAD
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1.5 cups of chickpeas (1 can drained and rinsed); 1 tsp dried oregano; ½ tsp smoked paprika; ½ tbsp + ½ tbsp EVOO; ½ bunch kale; 250g tomatoes diced; 2 medium cucumbers diced; 2 tbsp of hemp seeds; 2 pinches salt; ½ cup soaked cashews; ⅓ cup lemon juice; 2 tbsp nutritional yeast; 1 tbsp of dijon mustard; 1 clove garlic; 2 tsp baby capers; ½ tbsp Worcestershire sauce; 1/3 cup of water

6 steps

Prep:10minCook:20min

If you're someone who avoids kale for its texture or flavour, you have to give this vegan Kale Caesar Salad a try. Kale has an abundance of nutritional benefits. It's packed with vitamins, minerals, and antioxidants. It's well worth finding a kale recipe that you can enjoy so that you can add it to your meal rotation! The key to making raw kale taste good is to massage it with olive oil. This softens the kale and brings out its flavour. Next, add a crunchy topping. These spiced chickpeas are not only delicious, but they also provide protein to keep you satisfied. Top it off with all your favourite veggies and a creamy, decadent dressing that's actually good for you. Give my vegan Kale Caesar Salad a try, and let me know what you think in the comments. It's healthy, satisfying, and bursting with flavour. You won't be disappointed 🤍

Updated at: Thu, 17 Aug 2023 08:02:37 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories996.7 kcal (50%)

Total Fat35.3 g (50%)

Carbs132.9 g (51%)

Sugars27.5 g (31%)

Protein50 g (100%)

Sodium523.9 mg (26%)

Fiber27.4 g (98%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 ½ cupschickpeas

can drained and rinsed

1 tspdried oregano

½ tspsmoked paprika

½ TbspEVOO

0.5 bunchkale

250gtomatoes

2 pinchessalt

Dressing

½ cupCashews

Soaked

⅓ cuplemon juice

2 Tbspnutritional yeast

1 Tbspdijon mustard

1clove garlic

2 tspbaby capers

½ Tbspworcestershire sauce

⅓ cupwater

Instructions

Step 1

Preheat the oven to 350 degrees F (180 C).

Step 2

Mix the chickpeas with ½ tbsp EVOO, oregano, paprika, and a pinch of salt. Mix well.

Step 3

Bake the chickpeas in the oven for 15 minutes. Set aside to cool at room temperature (do not place in the fridge)

Step 4

To a high-speed blender, add the cashews, lemon juice, nutritional yeast, dijon mustard, garlic, capers, and water. Blend on high speed for 2 minutes. Consistency should be perfectly smooth and creamy.

Step 5

Chop the kale. Add to a mixing bowl with ½ tbsp EVOO and a pinch of salt. Massage for a couple of minutes to “break” the kale. You’ll notice a change in texture and colour.

Step 6

Add in the vegetables, chickpeas and dressing, and mix until thoroughly combined. Sprinkle with hemp seeds. Enjoy 🤍

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