Simple Vegan Kale Caesar

This simple vegan kale caesar has everything you want. It has hardy kale, crunchy homemade croutons, crispy chickpeas and a killer plant-based caesar dressing that is so flavorful. Plus it has crunchy red cabbage which gives it more color and eye appeal. The delicious dairy-free creamy dressing will have everyone going back for more. This staple salad recipe will be in rotation frequently because it is so popular with everyone who tries it! Forget egg based caesar dressing, this one has all the flavor.

What makes this the best vegan caesar salad?

This simple vegan kale Caesar salad is the best one I ever had. That really says a lot because I eat vegan kale Caesar salads often! I have developed several vegan caesars over the years. All of them are excellent but this one really stands out. This one is easy to make, has fewer ingredients than most, and tastes amazing. The cashew caesar dressing is super creamy, garlicky and umami. Kale is the perfect green for this dressing, it holds up well and gets more tender as it sits. The smoky, oven baked chickpeas and homemade croutons give it a delightful crunch. I can't say enough about this delicious recipe. Honestly, I would eat this every day happily, it is that good!

What is a caesar salad?

Caesar salad is classically made with romaine lettuce, croutons and parmesan cheese. The popular dressing is made by combining raw eggs with lemon juice, olive oil, dijon mustard, Worcestershire sauce and black pepper. It often includes anchovies and is a thick and emulsified dressing that clings to the lettuce. According to Wikipedia, Caesar salad originated in Tijuana, Mexico when an Italian Chef named Caesar Cardini made it in 1924. Legend has it, he was in the midst of a huge rush and threw it together because he was short on ingredients. It has been a huge hit around the world ever since. This simple vegan kale caesar salad has only the essence of a true caesar yet tastes very similar.

Ingredients for simple vegan kale caesar

The ingredients list for this salad is pretty small compared to my other vegan caesar recipes. You shouldn't have any trouble finding these as there are no real obscure ingredients. If hemp hearts and nutritional yeast are not carried at your local grocery, you can order from Amazon.

• Kale- Kale is the base for this vegan Caesar salad. It is perfect for salads that are dressed in advance because it doesn't wilt like romaine or other lettuces. It stays delicious, tender and green for 3-4 days even dressed. That's why this salad is ideal for meal prep or to bring to parties.
• Red cabbage- Red cabbage sometimes called purple cabbage is a colorful addition to this salad. Cabbage adds visual interest to the salad as well as some extra crunch! 
• Chickpeas- For extra protein, fiber and crunch we make some delicious crispy chickpeas. Baked and seasoned with salt, garlic powder, smoked paprika and olive oil makes canned chickpeas a crave worthy treat.
• Bread- For this recipe, I make fresh, homemade croutons using stale bread. I like using a baguette or ciabatta bread for croutons. To save time and energy, buy croutons prepared.
• Vegan Cashew Caesar Dressing- The base for this vegan caesar dressing is cashews. They are blended with garlic, lemon, dijon mustard, hemp seeds for extra protein and nutritional yeast for the cheese flavor

How to make this simple vegan caesar

This is a great beginner recipe. It has a few easy steps, first making the chickpeas and the croutons on sheet pans. While they cook, make the dressing and chop the kale and cabbage. Once you have all the parts ready, just assemble and eat!

• Preheat oven
• Make the chickpeas- Combine canned chickpeas with a couple sprays of oil, salt, garlic powder and smoked paprika. Mix well and put on a sheet pan and bake 20 minutes to get crispy
• Make the croutons- Combine the cubed bread, a few sprays of olive oil, salt and garlic powder. Bake for 10-12 minutes until crispy on a sheet pan.
• Make the dressing Just combine garlic, cashews, water, salt, pepper, lemon, dijon mustard, hemp seeds and nutritional yeast in a blender. Blend until smooth.
• Massage the kale- In a large bowl add the kale and a squeeze of lemon and pinch of salt. Massage gently until you feel the kale getting tender.
• Toss the salad After massaging the kale, add cabbage, crispy chickpeas, croutons and about half of the dressing. Toss well and eat within 3-4 days for best quality. Save the other half of the dressing for your next salad or to refresh this one if not consuming on day one.

Tips for making the best kale caesar

• First and foremost, always choose the freshest produce for a salad. Save wilted greens for soups.
• Second, when washing produce for a salad, always drain and dry it very well. Spin them if you like or simply leave them draining in a colander and pat them down with a paper towel before adding to the bowl. Water is the enemy of flavorful salad dressings.
• Massage the kale! Do not skip this step even if you think it sounds silly. It makes a huge difference in making the kale super tender.
• Always use quality tools. A sharp knife, a great cutting board and awesome sheet pans make a huge difference in your cooking. I am linking my favorites below.

Troubleshooting tips for making Crispy Chickpeas

People are always sending me messages about troubleshooting their crispy chickpeas. To be proactive and helpful, I am including my best tips for making crispy and delicious chickpeas.

• Drain the Chickpeas well. Wet chickpeas do not get crispy. They need to be without water. You can even pat them dry with a clean kitchen towel or paper towel before putting them on the sheet pan.
• Preheat the Oven! Preheating the oven is a very basic kitchen rule. You must do it! If you put food in a cold oven, and turn it on, it sweats the food as the oven gets hot. When you put food in a hot oven, it sears and makes this browned properly, crispy and crunchy.
• Add more time- Ovens vary in temperature with altitude, age of the oven, and brands or models. My oven is magical and with a 400 degree oven makes my chickpeas crispy in 20 minutes almost every time. But there are exceptions. Somedays I need to add an extra 5-10 minutes to get the chickpeas as crisp as I like. You should add more time in 5 minute increments and check your chickpeas if you want them crispier!
• Air fry instead- The air fryer will make chickpeas crispier than the oven. If you have an air fryer, try it out!

Other delicious vegan salad recipes

• Loaded Vegan Caesar
• Udon Salad with Peanut Sauce
• Vegan Caesar salad a Crowd Pleasing

Simple Vegan Kale Caesar

This simple vegan kale Caesar salad is amazing. The creamy cashew dressing is full of flavor, and tossed with tender massaged kale it is excellent. The oven-baked smoky chickpeas and homemade croutons give it a crispy and crunchy element that is so craveable. This recipe has a small ingredients list and is ready in about 30 minutes.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Appetizer, dinner, lunch, Main Course, Salad

Cuisine American, Californian, fusion, Italian, Mediterranean

Servings 6

Calories 495 kcal

Ingredients

  

1x2x3x

• 5 cups kale stemmed and chopped
• 2 cups red cabbage shredded
• 15 oz can chickpeas drained
• 4 pinch salt divided
• ¼ tsp garlic powder
• 1 tsp smoked paprika
• 1 tbsp Olive Oil for spraying
• 2 cups bread cut in cubes
• ¼ tsp garlic powder
• 2 cloves garlic small
• 1 cup raw cashews
• 1 cup water
• 1 lemon squeezed
• 2 tsp dijon mustard
• 2 tbsp hemp hearts
• 2 tbsp nutritional yeast

Instructions

 

• Preheat oven to 400
• Make the chickpeas by combining them with a couple sprays of oil, salt, garlic powder and smoked paprika. Mix well and put on a sheet pan and bake 20 minutes to get crispy
• Make the croutons by combining cubed bread, a few sprays of olive oil, salt and garlic powder. Bake for 10-12 minutes until crispy
• Make the dressing by combining garlic, cashews, water, salt, pepper, lemon, dijon mustard, hemp seeds and nutritional yeast in a blender. Blend until smooth.
• In a large bowl add the kale and a squeeze of lemon and pinch of salt. Massage gently until you feel the kale getting tender and then add cabbage, crispy chickpeas, croutons and half of the dressing. Toss well and eat within 3-4 days for best quality. Save the other half of the dressing for your next salad or to refresh this one if not consuming on day one.

Nutrition

Calories: 495kcalCarbohydrates: 62gProtein: 21gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 0.02gSodium: 657mgPotassium: 714mgFiber: 11gSugar: 8gVitamin A: 6116IUVitamin C: 79mgCalcium: 303mgIron: 7mg

Keyword cashews, chickpeas, creamy, croutons, Easy, salad, simple, summer

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