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Vegan Caesar Salad with Crispy Chickpeas

Print Recipe
Course Lunch
Servings 4 Servings

Ingredients

Caesar Dressing

  • 1/2 avocado
  • 1/4 cup hemp seeds
  • 1/4 cup nutritional yeast
  • 1/4 cup olive oil
  • 1/4 cup water
  • 1 lemon juiced
  • 1 tbsp honey
  • 1/2 tsp capers minced or chopped (option to omit)
  • 1 tsp dijon
  • 1 tsp garlic minced
  • 1 tsp salt
  • 1/2 tsp pepper

Spiced Crispy Chickpeas

  • 1 cup chickpeas drained and rinsed
  • 1 tbsp olive oil
  • 1/2 tsp cayenne
  • 1 tsp salt

Salad

  • 4 cups kale chopped
  • 1/4 cup vegan parmesan cheese I used Violife

Instructions

  • Toss chickpeas with olive oil, salt and cayenne in a bowl
  • Spread chickpeas onto a parchment lined cookie sheet, and roast at 375 for 40 minutes or until crispy
  • Combine dressing ingredients in a high speed blender and blend until smooth
  • Massage kale with dressing and top with chickpeas and parmesan