Description
There are so many ways to transform a traditional Caesar dressing. This recipe is vegan friendly and takes only a few minutes to prepare. This Vegan Tahini Caesar with Chickpeas and Crispy Kale is creamy, crunchy and loaded with delicious Middle Eastern spices.
Ingredients
Units
Scale
Salad
- 1 (15oz) can chickpeas, drained and rinsed
- 1/4 cup extra virgin olive oil, divided
- 2 tsp za’atar
- 1 large bunch kale, stems removed and leaves roughly chopped
- 1 large head romaine lettuce, roughly chopped
- salt and pepper to taste
- sesame seeds, optional garnish
Dressing
- 1 cup raw cashews, soaked in hot water for 30 minutes then drained
- 2 garlic cloves
- 2 tbsp tahini
- 2 tbsp nutritional yeast
- 2 tsp miso paste
- 1 tsp Dijon or spicy brown mustard
- 1/2 tbsp brine from a jar of capers
- 1/4 cup lemon juice
- 1/2 tsp fine sea salt
- 1/2 tsp pepper
- 1 cup water
Instructions
Salad
- Preheat oven to 400°F. Line a rimmed baking sheet with foil and spray with non-stick spray. Place the chickpeas on 1/2 of the baking sheet. Drizzle with 2 tablespoons of olive oil then season with za’atar, salt and pepper. Use a spatula to mix together. Roast in the oven for 10 minutes. While chickpeas are roasting, make the dressing.
- Remove the chickpeas from the oven and use a spatula to toss. In a large mixing bowl, add the kale and toss with 1/3 cup of the Caesar dressing and 2 tbsp olive oil. Place the kale on the empty side of the baking sheet. Place the baking sheet back in the oven for 15 minutes, tossing the kale halfway. Remove from the oven once kale is crispy.
Dressing
- Add all of the dressing ingredients to a high powered blender and blend for 1 minute until smooth and creamy. Taste and season with more salt and pepper if needed. Add more water if dressing is too thick.
- Salad assembly: On a large, rimmed plate place the romaine lettuce on the bottom. Drizzle dressing over the lettuce then season with black pepper and a dusting of nutritional yeast. Add the kale and chickpeas on top then sprinkle sesame seeds over everything. Divide the salad amongst 2 to 4 individual bowls (depending on how hungry you are). Enjoy!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Oven
Nutrition
- Calories: 782
- Sugar: 13g
- Sodium: 1012mg
- Fat: 50g
- Saturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 22g
- Protein: 31g
- Cholesterol: 0mg