Kale Chickpea Caesar Salad

Prep Time: 20

Total Time: 20

Servings: servings

Course: Lunch-To-Go, Main Dish, Side Dish

Cuisine: South American

Author: Heather Nicholds

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...

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