Kale Chickpea Caesar Salad
Try a veganized version of caesar dressing, paired with nutrient-rich kale and other veggies. Make it a meal-sized salad by adding chickpeas and whole grain pasta or a cooked grain. The only trouble with this salad is it’s addictive...
Servings: 4 servings
Ingredients
- 2 cups kale, chopped and massaged
- 2 cups lettuce, chopped
- 4 oz whole grain pasta, cooked
- 1 avocado, chopped
- 1 bell pepper, chopped
- 1 carrots, grated
- 1 1/2 cups chickpeas, cooked (1 15oz can)
Caesar Dressing
- 1/2 cup non-dairy yogurt
- 1/4 cup tahini, or 1/2 cup nuts/seeds, or 1/2 cup non-dairy yogurt
- 2 Tbsp nutritional yeast
- 2-3 Tbsp lemon juice
- 2 tsp capers
- 2 tsp dijon mustard
- 1 clove fresh garlic, or 1 tsp garlic powder
- pinch sea salt
Instructions
- Make the dressing by putting all the dressing ingredients in a small blender and pureeing, adding water if needed to thin, and sea salt to taste.
- Put the kale in a large salad bowl, sprinkle with a pinch of sea salt, and massage with your hands until softened.
- Add the lettuce (if using), pepper, carrots (and/or grated vegan cheese), avocado, chickpeas, and pasta or other grain.
- Pour the dressing over the bowl, and toss until thoroughly combined. If your dressing is thick, it will take some effort to toss, but totally worth it.
- Serve, or keep in to-go containers for easy packed lunches.
Notes
If you like non-dairy cheese, feel free to grate some into the salad in addition to, or in place of, the carrot.
Nutrition
Calories: 391kcal | Carbohydrates: 48g | Protein: 17g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 131mg | Potassium: 720mg | Fiber: 14g | Sugar: 7g | Vitamin A: 9250IU | Vitamin C: 167.5mg | Calcium: 130mg | Iron: 4.3mg
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