This Vegan Roasted Chickpea Kale Caesar Salad (by The All Natural Vegan) recipe is a simple yet flavorful recipe you'll want to make on repeat. It's loaded with crispy roasted chickpeas, toasted pine nuts, and a perfectly creamy, savory dressing that ties it all together. Hearty, satisfying, and packed with texture, it's a dish that vegans and non-vegans alike will love.
INGREDIENTS:
Chickpea Croutons:
- 1 can chickpeas
- 2 tablespoons coconut aminos
- 1 pinch sea salt
Creamy Caesar Dressing:
- 1 teaspoon Worcestershire
- ¼ cup pine nut butter
- 1 teaspoon capers
- 2 teaspoon dijon mustard
- 2 garlic cloves
- 2 tablespoons lemon juice
- 1 tablespoon water
- black pepper to taste
Kale Salad:
- 2 bunches curly kale
- ¼ cup pine nuts
For the Chickpea Croutons:
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Begin by preheating your oven to 400°F (200°C).
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Rinse and drain the chickpeas, then pat them dry with a clean kitchen towel.
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In a small bowl, toss the chickpeas with 2 tablespoons of coconut aminos and a pinch of sea salt.
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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:
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In a blender or food processor, combine the pine nut butter, capers, dijon mustard, garlic cloves, lemon juice, and black Pepper.
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Blend until smooth and creamy. You can adjust the consistency by adding water or a little olive oil if needed.
For the Kale Salad:
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Wash and de-stem the curly kale. Tear it into bite-sized pieces.
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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.
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In the same bowl, add the pine nuts and crispy chickpea croutons.
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Drizzle the Creamy Caesar Dressing over the salad.
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Toss everything together until the salad is well coated with the dressing. Serve and enjoy!