Kale Caesar Salad with Roasted Chickpeas Recipe

Name: Kale Caesar Salad with Roasted Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Raw Cashews, Not Roasted Or Salted; 1/4 cups Plus 3 Tablespoons Water; 1/2 teaspoons Agave Or Honey; 2 Tablespoons Lemon Juice (for 2 Tablespoons You'll Need Half A Lemon); 3 Tablespoons Nutritional Yeast (if You Aren't Vegan, Use Grated Parmesan Cheese); 2 cloves Garlic; 1/2 teaspoons Dried Parsley; 1/2 teaspoons Black Pepper; 1/2 teaspoons Sea Salt; 1 can (15 Oz. Size) Chickpeas (Garbanzo Beans), Drained; 2 Tablespoons Olive Oil; 1/2 teaspoons Sea Salt; 1/2 teaspoons Black Pepper; 1/2 teaspoons Paprika; 1 bunch Kale (Stems Removed, Leaves Only); 1/4 cups Parmesan Cheese, Shaved

Servings: persons

1/2 cups Raw Cashews, Not Roasted Or Salted
1/4 cups Plus 3 Tablespoons Water
1/2 teaspoons Agave Or Honey
2 Tablespoons Lemon Juice (for 2 Tablespoons You'll Need Half A Lemon)
3 Tablespoons Nutritional Yeast (if You Aren't Vegan, Use Grated Parmesan Cheese)
2 cloves Garlic
1/2 teaspoons Dried Parsley
1/2 teaspoons Black Pepper
1/2 teaspoons Sea Salt
1 can (15 Oz. Size) Chickpeas (Garbanzo Beans), Drained
2 Tablespoons Olive Oil
1/2 teaspoons Sea Salt
1/2 teaspoons Black Pepper
1/2 teaspoons Paprika
1 bunch Kale (Stems Removed, Leaves Only)
1/4 cups Parmesan Cheese, Shaved

1
For the dressing: 1.
2
Place all of the dressing ingredients into a food processor or blender and blend until smooth.
3
2.
4
Refrigerate for 10-15 minutes until thickened and cooled.
5
For the roasted chickpeas: 1.
6
Preheat oven to 385 F.
7
2.
8
Put the garbanzo beans in a roasting pan, drizzle with olive oil and add salt, pepper and paprika.
9
Lightly toss.
10
3.
11
Roast for 20 minutes, stirring halfway through.
12
For the kale salad: 1.
13
Rinse the kale leaves in cold water to remove any dirt.
14
Roughly chop and place in a large bowl.
15
2.
16
Top with roasted chickpeas and shaved Parmesan.
17
3.
18
Pour the dressing over the top and mix well until incorporated.
19
4.
20
Add any other ingredients if you like, or wrap into a tortilla.
21
Notes: 1.
22
Kale is a dense leafy green, so it holds up well after dressed.
23
Dress this salad the night before and the kale will soften a bit overnight making it perfect for lunch the next day!
24
2.
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Adapted from The Vegan 8.

278

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cups Raw Cashews, Not Roasted Or Salted, 1/4 cups Plus 3 Tablespoons Water, 1/2 teaspoons Agave Or Honey, 2 Tablespoons Lemon Juice (for 2 Tablespoons You'll Need Half A Lemon), and more.

Yes, Kale Caesar Salad with Roasted Chickpeas falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Kale Caesar Salad with Roasted Chickpeas

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