Kale Caesar Salad With Chickies
Caesar Salad is my all time favorite, & when I became vegan, I was beyond sad to see it go. If you've been missing this bowl full of goodness as well, have no fear - the kale Caesar with chickies is here!
Course Appetizer / Side Dish
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings 2-3
Author Keri Milam
Ingredients
1 bunch of kale
30 Oz. of chickpeas
4 tbsp. nutritional yeast
2 tbsp. E.V.O.O
1/4 C tahini
1/2 tsp. liquid aminos
2 tbsp. water
2 minced garlic cloves
1 lemon (juiced)
4 sheets of seaweed snack
1/2 C macadamia nuts
1/2 C cashews
1 tsp. smoked paprika
1 3/4 tsp. Pink Himalayan salt
3 tsp. garlic powder
1/4 tsp. black pepper
Instructions
Roasted Chickpeas - in a medium bowl, toss chickpeas & E.V.O.O - bake on 375 for 35-40 minutes (or longer, depending on desired crunch) - toss chickpeas in 1/2 tsp. salt & smoked paprika - roast on 375 for another 10 minutes
Vegan Parmesan: pulse cashews, macadamias, 3/4 tsp. salt, 1 tsp garlic powder, & nutritional yeast in a food processor.
Vegan Caesar: pulse tahini, water, lemon, garlic cloves, 1/2 tsp. salt, pepper, aminos, & seaweed in a food processor.
Wash, chop, & massage kale. Toss kale in Vegan Caesar & Vegan Parmesan.
Top salad with roasted chickpeas & a pinch of red pepper flakes.
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Pro Tips
If using dry chickpeas, soak overnight & boil prior.
Before roasting, make sure chickpeas are well dried by rolling them in a towel.
Adding spices after roasting prevents spices from burning.
Kale & I are a lot alike - we are both less bitter after a massage! After washing, remove stems & gently rub the kale between your fingers until the green gets slightly darker (just until it starts to wilt.)
Seaweed snacks can be replaced with 1/2 C of nori flakes/sheets