Creamy kale caesar salad with chickpeas
When I’m looking to get my greens in but want something rich and savory too, I often turn to this kale caesar salad recipe.
This dish features massaged curly kale, crispy chickpeas, parmesan cheese, and a creamy vegan dressing.
It’s a super satisfying meatless meal that keeps you coming back for more, even if you don’t normally like kale.
The homemade dressing is so tasty and a worthy vegan sub for caesar dressing that’s reminiscent of but also completely different from the usual caesar dressing.
The chickpeas take on that crouton role, adding crunch and protein at the same time.
When to make this kale caesar
I love how simple this recipe is. It relies on kale, garlic, and pantry staples.
Kale is generally in season in Iowa from late May through late October, if not longer. That makes this recipe a great option in spring and fall — and even in peak summer when lettuce is less available.
If you have a bunch of kale that needs to get eaten ASAP, this is an easy way to use it all in one go.
How to massage kale for better texture
If you’ve never massaged kale before, this is the recipe to try it with.
Just chop up your kale into bite-sized pieces and give it a drizzle of olive oil and a squirt of fresh lemon juice, then massage it in with your hands for about two minutes.
This breaks down the kale, giving it a bright green color and a new texture that’s leathery and soft. In addition, this improves flavor and aids in digestion. Many folks say that they didn’t like kale until they tried massaged kale for the first time.
Creamy kale caesar salad with chickpeas
This recipe uses one entire bunch of kale and makes plenty to eat as a whole meal for 2-3 folks or as a hearty side for more (4-6 people).
Ingredients:
Crispy chickpeas
1 can chickpeas (15 oz)
1 Tbsp olive oil
1 tsp smoked paprika
1/4 tsp salt
Vegan caesar dressing
3 Tbsp olive oil
⅓ cup lemon juice
¼ cup tahini
1 Tbsp Dijon mustard
1 garlic clove
1 Tbsp nutritional yeast
1/4 tsp salt
1/4 tsp black pepper
1/4 cup water
Salad
8 oz cooked pasta
1/3 cup shredded parmesan
1 bunch curly kale
Directions:
Crispy smoked chickpeas:
Preheat the oven to 375°F. Drain and rinse the chickpeas. Spread them on a baking sheet and pat dry with paper towels.
Toss the chickpeas with olive oil, smoked paprika, and salt directly on the pan until evenly coated.
Bake for 30-40 minutes until crispy and golden.
Pasta
Cook the pasta until al dente according to package instructions. Drain, rinse until cooled, and set aside.
Caesar dressing:
In a food processor, blender, or using an immersion blender, blend the olive oil, lemon juice, tahini, Dijon mustard, garlic, nutritional yeast, salt, pepper, and water until smooth.
Taste and adjust as needed. Add more water or lemon juice for a thinner dressing.
Salad
Chop the kale into bite-sized pieces and add to a large bowl. Massage with a drizzle of olive oil and a squeeze of fresh lemon juice for about 2 minutes, until slightly softened.
Add the cooked pasta, parmesan, and most of the dressing. Toss to combine. Add more dressing as needed.
Top with the crispy chickpeas and drizzle with dressing before serving.
