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Homemade Kale Caesar Salad with Garlicy Chickpea Croutons (guest post) photo

Kale Caesar Salad with Garlicy Chickpea Croutons (guest post)

This Kale Caesar Salad is a vibrant twist on a classic! Enjoy crunchy chickpea croutons and creamy tahini dressing in just 30 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad
Cuisine: Vegan
Ingredients Equipment Method Notes

Ingredients
  

For the Salad:
  • 1 large bunch kale tough stems removed and torn into bite-sized pieces
  • 1.5 cans chickpeas drained and patted dry
  • 0.25 cup diced red onion for a touch of sweetness and crunch
  • 2 tsp garlic powder to season the chickpeas
  • 1 Tbsp extra virgin olive oil for roasting the chickpeas
  • 1 pinch fine sea salt enhances flavor
  • to taste fresh black pepper for seasoning
For the Tahini Dressing:
  • 0.25 cup tahini the base for the creamy dressing
  • 0.25 cup water to thin the dressing as needed
  • 1 clove garlic minced for a fresh garlic flavor
  • 1 Tbsp lemon juice adds brightness to the dressing
  • 2.5 Tbsp nutritional yeast for a cheesy flavor
  • 2 tsp Dijon-style mustard to add depth to the dressing
  • 0.125 tsp ground cayenne pepper a pinch more if you like more heat
  • 1 pinch fine sea salt for seasoning the dressing

Equipment

  • Large mixing bowl
  • Baking sheet
  • Measuring cups and spoons
  • Whisk or fork
  • Sharp knife

Method
 

Method:
  1. Step 1: Prepare the Chickpea Croutons - Preheat your oven to 400°F (200°C). In a mixing bowl, combine the dried chickpeas, garlic powder, olive oil, a pinch of fine sea salt, and black pepper. Toss well to coat the chickpeas evenly in the spices and oil.
  2. Step 2: Roast the Chickpeas - Spread the seasoned chickpeas in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until golden and crispy, shaking the pan halfway through to ensure even cooking.
  3. Step 3: Make the Tahini Dressing - While the chickpeas are roasting, prepare the dressing. In a small bowl, whisk together the tahini, water, minced garlic, lemon juice, nutritional yeast, Dijon mustard, cayenne pepper, and a pinch of sea salt. Adjust the consistency with more water if needed until you achieve a smooth and pourable dressing.
  4. Step 4: Prepare the Kale - In a large mixing bowl, add the torn kale pieces and diced red onion. Massage the kale with your hands for about 2-3 minutes until it softens slightly and becomes vibrant in color.
  5. Step 5: Assemble the Salad - Once the chickpeas are crispy and the dressing is ready, add the roasted chickpeas to the bowl of kale and onions. Drizzle the tahini dressing over the salad and toss everything together until well combined. Taste and adjust seasoning, adding more salt or pepper if needed.
  6. Step 6: Serve Immediately - Serve your Kale Caesar Salad with Garlicy Chickpea Croutons immediately, garnishing with additional nutritional yeast or a sprinkle of cayenne if desired. Enjoy!

Notes

  • Roast chickpeas ahead of time for a quick meal option.
  • Store leftover dressing in the refrigerator for up to 5 days.
  • Massage the kale well to improve its texture and flavor.