Name: Vegan Kale Caesar Salad with Crispy Roasted Chickpeas Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Vegan
Ingredients: 2 (14 ounce) cans chickpeas; 2 tablespoons olive oil; 1 tablespoon nutritional yeast (optional); 1 teaspoon cumin; 1/2 heaping teaspoon ground coriander; 1/2 teaspoon paprika; 1/2 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1 medium-large bunch of kale (about 8 cups chopped); 1 tablespoon extra virgin olive oil; 1/2 cup hulled hemp seeds; 1/4 cup extra virgin olive oil; 1/3 cup lemon juice (about 1 1/2 medium lemons); 3 tablespoons water (to thin); 1/2 tablespoon Dijon mustard; 1/2 teaspoon black pepper; 1/2 teaspoon kosher salt; 10 medium garlic cloves; 1 tablespoon capers in brine; 1 teaspoon caper brine juice; 1 teaspoon coconut aminos; 1 teaspoon maple syrup (to taste)

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If you have been searching for a vibrant, nutritious, and utterly delicious salad that caters to plant-based eaters and salad lovers alike, look no further than this Vegan Kale Caesar Salad with Crispy Roasted Chickpeas Recipe. It brilliantly reinvents the classic Caesar with a creamy, tangy dressing that’s completely nut-free, topped with golden, spiced roasted chickpeas that add an irresistible crunch and boost of protein. This dish marries hearty kale leaves with lively flavors and textures to create a meal prep winner, perfect side dish, or satisfying appetizer you’ll want to share with everyone you know.

Ingredients You’ll Need

A clear plastic blender cup sits on a white marbled surface, filled with three visible layers: the bottom layer is a light brown liquid with some small green pieces, the middle layer has several whole garlic cloves partly submerged, and the top layer is a thick, textured heap of pale green and white seeds or grains. The cup has visible ridges near the top and is set against a soft, blurred white marbled background. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this dish plays a vital role in crafting a salad that bursts with flavor and texture while staying fresh and wholesome. From the tender kale leaves to the crispy chickpeas and the creamy plant-based dressing, each element enhances this Vegan Kale Caesar Salad with Crispy Roasted Chickpeas Recipe.

Chickpeas: These provide a crispy, protein-packed topping when roasted, balancing the kale’s earthiness.
Olive oil: Helps to roast chickpeas evenly and adds a lovely richness to the salad and dressing.
Nutritional yeast: Adds a subtle cheesy flavor and an extra nutrient boost to the roasted chickpeas.
Cumin, coriander, paprika, and spices: Bring warmth and a smoky note to the chickpeas, giving them irresistible flavor.
Kale: The hearty green base offering a slightly bitter bite and a ton of fiber and vitamins.
Extra virgin olive oil (for massaging kale and dressing): Softens the kale and enriches the dressing with fruity depth.
Hulled hemp seeds: Create a creamy, protein-rich base for the vegan Caesar dressing without nuts.
Lemon juice: Provides the tangy brightness essential to a classic Caesar.
Dijon mustard, capers, garlic, and brine: Combine to mimic the umami-packed punch of traditional Caesar flavors.
Black pepper and kosher salt: Season both the chickpeas and dressing perfectly to enhance all layers of flavor.
Coconut aminos and maple syrup: Add subtle sweetness and depth, balancing acidity in the dressing.

How to Make Vegan Kale Caesar Salad with Crispy Roasted Chickpeas Recipe

Step 1: Roast Chickpeas to Perfection

Begin by preheating your oven to 400ºF and lining a baking sheet with parchment paper to prevent sticking. Make sure your chickpeas are thoroughly dried, removing any loose skins to help them crisp up beautifully. Toss the chickpeas with olive oil, nutritional yeast, and a blend of cumin, coriander, paprika, salt, and black pepper. Spread them evenly on your baking sheet and bake for about 30 to 40 minutes, stirring occasionally. Once golden and crunchy, set them aside to cool; they will firm up further as they rest, giving you that perfect chickpea crunch that’s essential in this salad.

Step 2: Prepare and Massage the Kale

While your chickpeas roast, get to work prepping the kale. Strip the thick stems from your kale leaves, chop them into bite-sized pieces, and wash them thoroughly. Using a salad spinner helps remove excess water for a crisp final salad. Place the kale in a large bowl, drizzle with a little extra virgin olive oil, and massage the leaves gently for a few minutes. This softens the kale’s fibrous texture, making it more tender and enhancing its natural flavors so your salad won’t be tough or bitter.

Step 3: Whip Up the Vegan Caesar Dressing

Next, combine hulled hemp seeds, olive oil, fresh lemon juice, water, Dijon mustard, garlic cloves, capers with their brine, black pepper, kosher salt, coconut aminos, and maple syrup in a blender. Blend until completely smooth and creamy. Start with less maple syrup and add to taste to keep the dressing perfectly balanced between tangy, savory, and slightly sweet. This dressing is truly the heartbeat of your Vegan Kale Caesar Salad with Crispy Roasted Chickpeas Recipe, delivering that classic Caesar flavor with a wholesome, plant-based twist.

Step 4: Assemble Your Salad

To bring everything together, toss the massaged kale with about half of the dressing, ensuring every leaf gets luxuriously coated. Add in the roasted chickpeas for that delightful crispy texture contrast, then drizzle any remaining dressing on top for extra flavor. If you like, sprinkle with vegan Parmesan or your favorite garnishes. This salad is now ready to enjoy—a balance of creamy, crunchy, tangy, and savory all in one bite.

How to Serve Vegan Kale Caesar Salad with Crispy Roasted Chickpeas Recipe

A white bowl filled with three layers: the bottom layer has dark green chopped kale with curly texture, the middle layer is golden brown roasted chickpeas scattered evenly, and the top layer is creamy sauce drizzled in thin streams over chickpeas and kale. The bowl is placed on a speckled white plate resting on a white marbled surface. More roasted chickpeas and a few small capers are visible on the plate around the bowl. In the blurry background, a white bowl with more roasted chickpeas and another white bowl with a green sauce can be seen. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding garnishes can really elevate the presentation and flavor of your Vegan Kale Caesar Salad with Crispy Roasted Chickpeas Recipe. Try sprinkling toasted pine nuts or additional nutritional yeast for extra crunch and cheesiness. A few sun-dried tomatoes or thinly sliced radishes can add vibrant pops of color and zing. Fresh herbs like parsley or chives can also brighten the bowl and add a lovely herbal note.

Side Dishes

This salad makes a fantastic accompaniment to many dishes. Pair it alongside grilled tofu, tempeh, or roasted vegetables for a complete plant-based meal. It also works beautifully with crusty bread or atop quinoa for an extra filling experience. Because it’s rich with protein and fiber, you can even serve it as a main course for a light yet nourishing lunch or dinner.

Creative Ways to Present

For a fun twist, serve this salad in individual mason jars layered with chickpeas and kale for easy grab-and-go meals. You can also use it as a hearty filling in wraps or tacos, adding avocado slices and sprouts for an exciting midweek dinner. Another idea is to turn it into a vibrant Buddha bowl by adding grains, roasted veggies, and a drizzle of the Caesar dressing, making your Vegan Kale Caesar Salad with Crispy Roasted Chickpeas Recipe versatile and endlessly adaptable.

Make Ahead and Storage

Storing Leftovers

Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. For best texture, keep the dressing separate and toss with kale and chickpeas just before serving to prevent sogginess. Store the roasted chickpeas separately to maintain their crispness.

Freezing

This salad is not ideal for freezing due to the fresh kale and dressing, which can lose texture and flavor. However, you can freeze leftover roasted chickpeas separately in a sealed bag or container for up to one month. Reheat them in an oven or toaster oven to refresh their crunch.

Reheating

If you want warm roasted chickpeas, gently reheat them in the oven at 300ºF for 5–10 minutes until crispy again. The kale is best enjoyed fresh or at room temperature, so avoid reheating the assembled salad to maintain its vibrant flavor and texture.

FAQs

Can I use other greens instead of kale?

Absolutely! While kale provides great texture and nutrition, you can substitute with sturdier greens like collard greens or hearty romaine lettuce if you prefer a milder flavor or softer bite.

Is the dressing really nut-free?

Yes! This Vegan Kale Caesar Salad with Crispy Roasted Chickpeas Recipe uses hulled hemp seeds instead of nuts to create a creamy texture, making it safe for those with nut allergies while still delivering richness.

How crunchy do the chickpeas get?

When roasted properly, chickpeas become delightfully crispy on the outside while maintaining a slight chewiness inside, adding a satisfying crunch that pairs perfectly with tender kale.

Can I prepare this salad in advance?

You can prep the individual components in advance—roast chickpeas and make dressing up to 3 days before. Keep kale and dressing separate and assemble just before serving to keep the salad fresh and crisp.

What if I don’t have nutritional yeast?

While nutritional yeast adds a savory, cheesy flavor to the chickpeas, it’s optional. Simply omit it if you don’t have it on hand, and your roasted chickpeas will still be delicious with the spices.

Final Thoughts

This Vegan Kale Caesar Salad with Crispy Roasted Chickpeas Recipe is truly a celebration of bold flavors and nourishing ingredients coming together in one bowl. It’s lively, satisfying, and perfect for anyone looking to embrace wholesome plant-based eating without sacrificing taste or texture. Trust me, once you try this salad, it will become one of your go-to recipes that never disappoints.

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